Characterization and application of a coating of starch extracted from avocado ( Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries.

MLA

Vega-Castro, O., et al. “Characterization and Application of a Coating of Starch Extracted from Avocado ( Persea Americana L. Cv. Hass) Seeds as an Alternative to Reduce Acrylamide Content in French Fries.” Food Science and Biotechnology, vol. 31, no. 12, Aug. 2022, pp. 1547–58. EBSCOhost, https://doi.org/10.1007/s10068-022-01140-w.

APA

Vega-Castro, O., Ramírez, M., Blandón-Mena, L., Contreras-Calderón, J., Mesías, M., Delgado-Andrade, C., Morales, F. J., & Granda-Restrepo, D. (2022). Characterization and application of a coating of starch extracted from avocado ( Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries. Food Science and Biotechnology, 31(12), 1547–1558. https://doi.org/10.1007/s10068-022-01140-w

Chicago

Vega-Castro, O, M Ramírez, L Blandón-Mena, J Contreras-Calderón, M Mesías, C Delgado-Andrade, F J Morales, and D Granda-Restrepo. 2022. “Characterization and Application of a Coating of Starch Extracted from Avocado ( Persea Americana L. Cv. Hass) Seeds as an Alternative to Reduce Acrylamide Content in French Fries.” Food Science and Biotechnology 31 (12): 1547–58. doi:10.1007/s10068-022-01140-w.