Ribeiro, G.; Piñero, M.-Y.; Parle, F.; Blanco, B.; Roman, L.
Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods 2024, 13, 1748.
https://doi.org/10.3390/foods13111748
AMA Style
Ribeiro G, Piñero M-Y, Parle F, Blanco B, Roman L.
Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods. 2024; 13(11):1748.
https://doi.org/10.3390/foods13111748
Chicago/Turabian Style
Ribeiro, Gabriela, MarÃa-Ysabel Piñero, Florencia Parle, Belén Blanco, and Laura Roman.
2024. "Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates" Foods 13, no. 11: 1748.
https://doi.org/10.3390/foods13111748
APA Style
Ribeiro, G., Piñero, M.-Y., Parle, F., Blanco, B., & Roman, L.
(2024). Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates. Foods, 13(11), 1748.
https://doi.org/10.3390/foods13111748