Muñoz, S., Achaerandio Puente, M. I., Yang, Y., & Pujolà Cunill, M. (2017). SousVide processing as an alternative to common cooking treatments: Impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.).
Citação norma ChicagoMuñoz, Sergi, María Isabel|||0000-0002-0387-6118 Achaerandio Puente, Yali Yang, e Montserrat|||0000-0002-4581-7220 Pujolà Cunill. SousVide Processing As an Alternative to Common Cooking Treatments: Impact On the Starch Profile, Color, and Shear Force of Potato (Solanum Tuberosum L.). 2017.
Citação norma MLAMuñoz, Sergi, María Isabel|||0000-0002-0387-6118 Achaerandio Puente, Yali Yang, e Montserrat|||0000-0002-4581-7220 Pujolà Cunill. SousVide Processing As an Alternative to Common Cooking Treatments: Impact On the Starch Profile, Color, and Shear Force of Potato (Solanum Tuberosum L.). 2017.