Delgado-Ospina, J.; Martuscelli, M.; Grande-Tovar, C.D.; Lucas-González, R.; Molina-Hernandez, J.B.; Viuda-Martos, M.; Fernández-López, J.; Pérez-Álvarez, J.Á.; Chaves-López, C.
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods 2021, 10, 1243.
https://doi.org/10.3390/foods10061243
AMA Style
Delgado-Ospina J, Martuscelli M, Grande-Tovar CD, Lucas-González R, Molina-Hernandez JB, Viuda-Martos M, Fernández-López J, Pérez-Álvarez JÁ, Chaves-López C.
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods. 2021; 10(6):1243.
https://doi.org/10.3390/foods10061243
Chicago/Turabian Style
Delgado-Ospina, Johannes, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, and Clemencia Chaves-López.
2021. "Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties" Foods 10, no. 6: 1243.
https://doi.org/10.3390/foods10061243
APA Style
Delgado-Ospina, J., Martuscelli, M., Grande-Tovar, C. D., Lucas-González, R., Molina-Hernandez, J. B., Viuda-Martos, M., Fernández-López, J., Pérez-Álvarez, J. Á., & Chaves-López, C.
(2021). Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods, 10(6), 1243.
https://doi.org/10.3390/foods10061243