Serpa-Fajardo, J.G.; Hernández-Ramos, E.J.; Andrade-Pizarro, R.D.; Aguilar-Lasserre, A.A.; Fernández-Lambert, G.
Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields. Foods 2024, 13, 2796.
https://doi.org/10.3390/foods13172796
AMA Style
Serpa-Fajardo JG, Hernández-Ramos EJ, Andrade-Pizarro RD, Aguilar-Lasserre AA, Fernández-Lambert G.
Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields. Foods. 2024; 13(17):2796.
https://doi.org/10.3390/foods13172796
Chicago/Turabian Style
Serpa-Fajardo, José G., Elvis J. Hernández-Ramos, Ricardo D. Andrade-Pizarro, Alberto A. Aguilar-Lasserre, and Gregorio Fernández-Lambert.
2024. "Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields" Foods 13, no. 17: 2796.
https://doi.org/10.3390/foods13172796
APA Style
Serpa-Fajardo, J. G., Hernández-Ramos, E. J., Andrade-Pizarro, R. D., Aguilar-Lasserre, A. A., & Fernández-Lambert, G.
(2024). Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields. Foods, 13(17), 2796.
https://doi.org/10.3390/foods13172796
