APA Zitierstil

Uribe-Wandurraga, Z. N., Igual, M., García-Segovia, P., & Martínez-Monzó, J. (2020). Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 26(8), 685. https://doi.org/10.1177/1082013220924178

Chicago Zitierstil

Uribe-Wandurraga, Zaida Natalia, Marta Igual, Purificación García-Segovia, und Javier Martínez-Monzó. "Influence of Microalgae Addition in Formulation on Colour, Texture, and Extrusion Parameters of Corn Snacks." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 26, no. 8 (2020): 685. https://dx.doi.org/10.1177/1082013220924178.

MLA Zitierstil

Uribe-Wandurraga, Zaida Natalia, et al. "Influence of Microalgae Addition in Formulation on Colour, Texture, and Extrusion Parameters of Corn Snacks." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 8, 2020, p. 685.