Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients.

MLA

Calix-Rivera, Caleb S., et al. “Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients.” Foods, vol. 12, no. 6, Mar. 2023, p. 1345. EBSCOhost, https://doi.org/10.3390/foods12061345.

APA

Calix-Rivera, C. S., Villanueva, M., Náthia-Neves, G., & Ronda, F. (2023). Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients. Foods, 12(6), 1345. https://doi.org/10.3390/foods12061345

Chicago

Calix-Rivera, Caleb S., Marina Villanueva, Grazielle Náthia-Neves, and Felicidad Ronda. 2023. “Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients.” Foods 12 (6): 1345. doi:10.3390/foods12061345.