Paramasivam, S. K., David, A. K., Marimuthu Somasundaram, S., Suthanthiram, B., Shiva, K. N., & Subbaraya, U. (2022). Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(3), 203. https://doi.org/10.1177/10820132211003708
Style de citation ChicagoParamasivam, Suresh Kumar, Amelia Keran David, Saraswathi Marimuthu Somasundaram, Backiyarani Suthanthiram, Karur Nallappagounder Shiva, et Uma Subbaraya. "Influence of Food Hydrocolloids on the Structural, Textural and Chemical Characteristics of Low-fat Banana Chips." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 3 (2022): 203. https://dx.doi.org/10.1177/10820132211003708.
Style de citation MLAParamasivam, Suresh Kumar, et al. "Influence of Food Hydrocolloids on the Structural, Textural and Chemical Characteristics of Low-fat Banana Chips." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 3, 2022, p. 203.