Huamani-H, A., Ponce-Ramírez, J., & Málaga-Juárez, J. (2020). Optimization of the quinoa cooking process using the 3k design and the desirability function: Degree of gelatinization, water absorption index, solubility index and cotyledon detachment.
Citación estilo ChicagoHuamani-H, Alberto, Juan Ponce-Ramírez, y Jorge Málaga-Juárez. Optimization of the Quinoa Cooking Process Using the 3k Design and the Desirability Function: Degree of Gelatinization, Water Absorption Index, Solubility Index and Cotyledon Detachment. 2020.
Cita MLAHuamani-H, Alberto, Juan Ponce-Ramírez, y Jorge Málaga-Juárez. Optimization of the Quinoa Cooking Process Using the 3k Design and the Desirability Function: Degree of Gelatinization, Water Absorption Index, Solubility Index and Cotyledon Detachment. 2020.
