Citations refer to the original publication, not to a Scieee localized version.
Acevedo, B. A., Villanueva Barrero, M., Chaves, M. G., Avanza, M. V., Ronda Balbás, M. F., & Valladolid, U. D. (2019). Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.14334
Acevedo, Belén A., et al. “Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches.” International Journal of Food Science & Technology, 2019. https://doi.org/10.1111/ijfs.14334.
Acevedo, Belén A., Marina Villanueva Barrero, María G. Chaves, María V. Avanza, María Felicidad Ronda Balbás, and Universidad de Valladolid. “Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches.” International Journal of Food Science & Technology (2019). https://doi.org/10.1111/ijfs.14334.
Acevedo, B. A. et al. (2019) ‘Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches’, International Journal of Food Science & Technology. Available at: https://doi.org/10.1111/ijfs.14334.
B. A. Acevedo, M. Villanueva Barrero, M. G. Chaves, M. V. Avanza, M. F. Ronda Balbás, and U. D. Valladolid, “Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches,” International Journal of Food Science & Technology, 2019, doi: 10.1111/ijfs.14334.
@article{acevedo2019starch,
author = {Acevedo, Belén A. and Villanueva Barrero, Marina and Chaves, María G. and Avanza, María V. and Ronda Balbás, María Felicidad and Valladolid, Universidad de},
title = {Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches},
journal = {International Journal of Food Science \& Technology},
year = {2019},
publisher = {Wiley},
doi = {10.1111/ijfs.14334},
url = {https://doi.org/10.1111/ijfs.14334}
}
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