Cabrera-RamÃrez, A.H.; Cervantes-RamÃrez, E.; Morales-Sánchez, E.; Rodriguez-GarcÃa, M.E.; Reyes-Vega, M.d.l.L.; Gaytán-MartÃnez, M.
Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation. Polysaccharides 2021, 2, 187-201.
https://doi.org/10.3390/polysaccharides2010013
AMA Style
Cabrera-RamÃrez AH, Cervantes-RamÃrez E, Morales-Sánchez E, Rodriguez-GarcÃa ME, Reyes-Vega MdlL, Gaytán-MartÃnez M.
Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation. Polysaccharides. 2021; 2(1):187-201.
https://doi.org/10.3390/polysaccharides2010013
Chicago/Turabian Style
Cabrera-RamÃrez, Angel H., Eliel Cervantes-RamÃrez, Eduardo Morales-Sánchez, Mario E. Rodriguez-GarcÃa, MarÃa de la Luz Reyes-Vega, and Marcela Gaytán-MartÃnez.
2021. "Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation" Polysaccharides 2, no. 1: 187-201.
https://doi.org/10.3390/polysaccharides2010013
APA Style
Cabrera-RamÃrez, A. H., Cervantes-RamÃrez, E., Morales-Sánchez, E., Rodriguez-GarcÃa, M. E., Reyes-Vega, M. d. l. L., & Gaytán-MartÃnez, M.
(2021). Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation. Polysaccharides, 2(1), 187-201.
https://doi.org/10.3390/polysaccharides2010013
