Vicente, A.; Villanueva, M.; Caballero, P.A.; Muñoz, J.M.; Ronda, F.
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours. Foods 2023, 12, 1421.
https://doi.org/10.3390/foods12071421
AMA Style
Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F.
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours. Foods. 2023; 12(7):1421.
https://doi.org/10.3390/foods12071421
Chicago/Turabian Style
Vicente, Ainhoa, Marina Villanueva, Pedro A. Caballero, José MarÃa Muñoz, and Felicidad Ronda.
2023. "Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours" Foods 12, no. 7: 1421.
https://doi.org/10.3390/foods12071421
APA Style
Vicente, A., Villanueva, M., Caballero, P. A., Muñoz, J. M., & Ronda, F.
(2023). Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours. Foods, 12(7), 1421.
https://doi.org/10.3390/foods12071421