Citations refer to the original publication, not to a Scieee localized version.
Vicente Fernández, A., Villanueva Barrero, M., Muñoz Muñoz, J. M., Caballero Calvo, P. A., Ronda Balbás, M. F., & Valladolid, U. D. (2025). The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics. Food Hydrocolloids, 159, 110680. https://doi.org/10.1016/j.foodhyd.2024.110680
Vicente Fernández, Ainhoa, et al. “The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics.” Food Hydrocolloids, vol. 159, 2025, pp. 110680. https://doi.org/10.1016/j.foodhyd.2024.110680.
Vicente Fernández, Ainhoa, Marina Villanueva Barrero, José María Muñoz Muñoz, Pedro Antonio Caballero Calvo, María Felicidad Ronda Balbás, and Universidad de Valladolid. “The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics.” Food Hydrocolloids 159 (2025): 110680. https://doi.org/10.1016/j.foodhyd.2024.110680.
Vicente Fernández, A. et al. (2025) ‘The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics’, Food Hydrocolloids, 159, pp. 110680. Available at: https://doi.org/10.1016/j.foodhyd.2024.110680.
A. Vicente Fernández, M. Villanueva Barrero, J. M. Muñoz Muñoz, P. A. Caballero Calvo, M. F. Ronda Balbás, and U. D. Valladolid, “The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics,” Food Hydrocolloids, vol. 159, pp. 110680, 2025, doi: 10.1016/j.foodhyd.2024.110680.
@article{vicentefernandez2025role,
author = {Vicente Fernández, Ainhoa and Villanueva Barrero, Marina and Muñoz Muñoz, José María and Caballero Calvo, Pedro Antonio and Ronda Balbás, María Felicidad and Valladolid, Universidad de},
title = {The role of microwave absorption capacity and water mobility in the microwave treatment of grain vs. flour: Impact on the treated flour characteristics},
journal = {Food Hydrocolloids},
year = {2025},
volume = {159},
pages = {110680},
publisher = {Elsevier},
doi = {10.1016/j.foodhyd.2024.110680},
url = {https://doi.org/10.1016/j.foodhyd.2024.110680}
}
