Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.
- DOI
- 10.1177/1082013219828269
- Published
- 2019 Jul
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/1082013219828269,
title = {Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.},
author = {Ramírez M and Tenorio MJ and Ramírez C and Jaques A and Nuñez H and Simpson R and Vega O},
year = {2019},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/1082013219828269},
url = {https://doi.org/10.1177/1082013219828269}
}RIS
TY - JOUR TI - Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. AU - Ramírez M AU - Tenorio MJ AU - Ramírez C AU - Jaques A AU - Nuñez H AU - Simpson R AU - Vega O PY - 2019 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/1082013219828269 UR - https://doi.org/10.1177/1082013219828269 ER -
APA
M, R., MJ, T., C, R., A, J., H, N., R, S., & O, V. (2019). Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/1082013219828269
Source records
- pubmed · retrieved 2026-09-27T07:49:40.134Z