Citations refer to the original publication, not to a Scieee localized version.
García Solaesa, Á., Villanueva Barrero, M., Beltrán, S., Ronda Balbás, M. F., & Valladolid, U. D. (2019). Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties. Food and Bioprocess Technology, 12(9), 1593–1602. https://doi.org/10.1007/s11947-019-02329-4
García Solaesa, Ángela, et al. “Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties.” Food and Bioprocess Technology, vol. 12, no. 9, 2019, pp. 1593–1602. https://doi.org/10.1007/s11947-019-02329-4.
García Solaesa, Ángela, Marina Villanueva Barrero, Sagrario Beltrán, María Felicidad Ronda Balbás, and Universidad de Valladolid. “Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties.” Food and Bioprocess Technology 12, no. 9 (2019): 1593–1602. https://doi.org/10.1007/s11947-019-02329-4.
García Solaesa, Á. et al. (2019) ‘Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties’, Food and Bioprocess Technology, 12(9), pp. 1593–1602. Available at: https://doi.org/10.1007/s11947-019-02329-4.
Á. García Solaesa, M. Villanueva Barrero, S. Beltrán, M. F. Ronda Balbás, and U. D. Valladolid, “Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties,” Food and Bioprocess Technology, vol. 12, no. 9, pp. 1593–1602, 2019, doi: 10.1007/s11947-019-02329-4.
@article{garciasolaesa2019characterization,
author = {García Solaesa, Ángela and Villanueva Barrero, Marina and Beltrán, Sagrario and Ronda Balbás, María Felicidad and Valladolid, Universidad de},
title = {Characterization of quinoa defatted by supercritical carbon dioxide. Starch enzymatic susceptibility and structural, pasting and thermal properties},
journal = {Food and Bioprocess Technology},
year = {2019},
volume = {12},
number = {9},
pages = {1593--1602},
publisher = {Springer},
doi = {10.1007/s11947-019-02329-4},
url = {https://doi.org/10.1007/s11947-019-02329-4}
}
