Source: Journal of Food Science. Unidade: FCF
Assunto: ALIMENTOS
ABNT
BATISTUTI, J P e BARROS, R M C e AREAS, José Alfredo Gomes. Optimization of extrusion cooking process of chickpea (cicer arretinum, l.) Defatted flour by response surface methodology. Journal of Food Science, v. 56, p. 1695-8, 1991Tradução . . Acesso em: 18 ago. 2024.APA
Batistuti, J. P., Barros, R. M. C., & Areas, J. A. G. (1991). Optimization of extrusion cooking process of chickpea (cicer arretinum, l.) Defatted flour by response surface methodology. Journal of Food Science, 56, 1695-8.NLM
Batistuti JP, Barros RMC, Areas JAG. Optimization of extrusion cooking process of chickpea (cicer arretinum, l.) Defatted flour by response surface methodology. Journal of Food Science. 1991 ;56 1695-8.[citado 2024 ago. 18 ]Vancouver
Batistuti JP, Barros RMC, Areas JAG. Optimization of extrusion cooking process of chickpea (cicer arretinum, l.) Defatted flour by response surface methodology. Journal of Food Science. 1991 ;56 1695-8.[citado 2024 ago. 18 ]