Dominguez, N.E.; Gimenez, M.A.; Segundo, C.N.; Gremasqui, I.d.l.A.; Lobo, M.O.; Samman, N.C.
Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough. Biol. Life Sci. Forum 2024, 37, 19.
https://doi.org/10.3390/blsf2024037019
AMA Style
Dominguez NE, Gimenez MA, Segundo CN, Gremasqui IdlA, Lobo MO, Samman NC.
Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough. Biology and Life Sciences Forum. 2024; 37(1):19.
https://doi.org/10.3390/blsf2024037019
Chicago/Turabian Style
Dominguez, Natalia Ester, MarÃa Alejandra Gimenez, Cristina Noemi Segundo, Ileana de los Angeles Gremasqui, Manuel Oscar Lobo, and Norma Cristina Samman.
2024. "Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough" Biology and Life Sciences Forum 37, no. 1: 19.
https://doi.org/10.3390/blsf2024037019
APA Style
Dominguez, N. E., Gimenez, M. A., Segundo, C. N., Gremasqui, I. d. l. A., Lobo, M. O., & Samman, N. C.
(2024). Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough. Biology and Life Sciences Forum, 37(1), 19.
https://doi.org/10.3390/blsf2024037019
