Lima-Becerra, I.; MarÃa, B.-A.; Dorantes-Campuzano, F.; Mojica, L.; Loarca-Piña, G.; Morales-Sánchez, E.; RamÃrez-Jiménez, A.K.; Gaytán-MartÃnez, 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, MarÃa B-A, Dorantes-Campuzano F, Mojica L, Loarca-Piña G, Morales-Sánchez E, RamÃrez-Jiménez AK, Gaytán-MartÃnez 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 MarÃa, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina RamÃrez-Jiménez, and Marcela Gaytán-MartÃnez.
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., MarÃa, B.-A., Dorantes-Campuzano, F., Mojica, L., Loarca-Piña, G., Morales-Sánchez, E., RamÃrez-Jiménez, A. K., & Gaytán-MartÃnez, 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
