Citations refer to the original publication, not to a Scieee localized version.
Vela Corona, A. J., Villanueva Barrero, M., Ronda Balbás, M. F., & Valladolid, U. D. (2021). Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour. Food Hydrocolloids, 120. https://doi.org/10.1016/j.foodhyd.2021.106933
Vela Corona, Antonio José, et al. “Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour.” Food Hydrocolloids, vol. 120, 2021. https://doi.org/10.1016/j.foodhyd.2021.106933.
Vela Corona, Antonio José, Marina Villanueva Barrero, María Felicidad Ronda Balbás, and Universidad de Valladolid. “Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour.” Food Hydrocolloids 120 (2021). https://doi.org/10.1016/j.foodhyd.2021.106933.
Vela Corona, A. J. et al. (2021) ‘Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour’, Food Hydrocolloids, 120. Available at: https://doi.org/10.1016/j.foodhyd.2021.106933.
A. J. Vela Corona, M. Villanueva Barrero, M. F. Ronda Balbás, and U. D. Valladolid, “Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour,” Food Hydrocolloids, vol. 120, 2021, doi: 10.1016/j.foodhyd.2021.106933.
@article{velacorona2021lowfrequency,
author = {Vela Corona, Antonio José and Villanueva Barrero, Marina and Ronda Balbás, María Felicidad and Valladolid, Universidad de},
title = {Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour},
journal = {Food Hydrocolloids},
year = {2021},
volume = {120},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2021.106933},
url = {https://doi.org/10.1016/j.foodhyd.2021.106933}
}
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