Lima-Becerra, I.; María, B.-A.; Dorantes-Campuzano, F.; Mojica, L.; Loarca-Piña, G.; Morales-Sánchez, E.; Ramírez-Jiménez, A.K.; Gaytán-Martínez, M.
Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour. Biol. Life Sci. Forum 2021, 6, 95.
https://doi.org/10.3390/Foods2021-11000
AMA Style
Lima-Becerra I, María B-A, Dorantes-Campuzano F, Mojica L, Loarca-Piña G, Morales-Sánchez E, Ramírez-Jiménez AK, Gaytán-Martínez M.
Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour. Biology and Life Sciences Forum. 2021; 6(1):95.
https://doi.org/10.3390/Foods2021-11000
Chicago/Turabian Style
Lima-Becerra, Italia, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, and Marcela Gaytán-Martínez.
2021. "Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour" Biology and Life Sciences Forum 6, no. 1: 95.
https://doi.org/10.3390/Foods2021-11000
APA Style
Lima-Becerra, I., María, B.-A., Dorantes-Campuzano, F., Mojica, L., Loarca-Piña, G., Morales-Sánchez, E., Ramírez-Jiménez, A. K., & Gaytán-Martínez, M.
(2021). Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour. Biology and Life Sciences Forum, 6(1), 95.
https://doi.org/10.3390/Foods2021-11000
