Palavecino, P.; Carrillo Parra, E.; Rodriguez, M.; Curti, M.I.; Shmidt, M.B.; Ribotta, P.
Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. Foods 2026, 15, 375.
https://doi.org/10.3390/foods15020375
AMA Style
Palavecino P, Carrillo Parra E, Rodriguez M, Curti MI, Shmidt MB, Ribotta P.
Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. Foods. 2026; 15(2):375.
https://doi.org/10.3390/foods15020375
Chicago/Turabian Style
Palavecino, Pablo, Esteban Carrillo Parra, Marianela Rodriguez, MarÃa Isabel Curti, Mariela Bustos Shmidt, and Pablo Ribotta.
2026. "Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins" Foods 15, no. 2: 375.
https://doi.org/10.3390/foods15020375
APA Style
Palavecino, P., Carrillo Parra, E., Rodriguez, M., Curti, M. I., Shmidt, M. B., & Ribotta, P.
(2026). Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins. Foods, 15(2), 375.
https://doi.org/10.3390/foods15020375
