Citations refer to the original publication, not to a Scieee localized version.
Vela Corona, A. J., Villanueva Barrero, M., García Solaesa, Á., Ronda Balbás, M. F., & Valladolid, U. D. (2021). Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features. Food Hydrocolloids, 113. https://doi.org/10.1016/j.foodhyd.2020.106480
Vela Corona, Antonio José, et al. “Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features.” Food Hydrocolloids, vol. 113, 2021. https://doi.org/10.1016/j.foodhyd.2020.106480.
Vela Corona, Antonio José, Marina Villanueva Barrero, Ángela García Solaesa, María Felicidad Ronda Balbás, and Universidad de Valladolid. “Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features.” Food Hydrocolloids 113 (2021). https://doi.org/10.1016/j.foodhyd.2020.106480.
Vela Corona, A. J. et al. (2021) ‘Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features’, Food Hydrocolloids, 113. Available at: https://doi.org/10.1016/j.foodhyd.2020.106480.
A. J. Vela Corona, M. Villanueva Barrero, Á. García Solaesa, M. F. Ronda Balbás, and U. D. Valladolid, “Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features,” Food Hydrocolloids, vol. 113, 2021, doi: 10.1016/j.foodhyd.2020.106480.
@article{velacorona2021impact,
author = {Vela Corona, Antonio José and Villanueva Barrero, Marina and García Solaesa, Ángela and Ronda Balbás, María Felicidad and Valladolid, Universidad de},
title = {Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features},
journal = {Food Hydrocolloids},
year = {2021},
volume = {113},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2020.106480},
url = {https://doi.org/10.1016/j.foodhyd.2020.106480}
}
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