Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels.

MLA

López-Perea, Patricia, et al. “Evaluation of Microwave Heating on the Mechanical Properties, β-Glucan, and Fiber Content of Barley Kernels.” Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 21, no. 1, Jan. 2022, pp. 91–99. EBSCOhost, https://doi.org/10.17306/J.AFS.1006.

APA

López-Perea, P., Figueroa-Cárdenas, J. de D., Román-Gutiérrez, A. D., Guzmán-Ortiz, F. A., & Jesús, E. R. (2022). Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels. Acta Scientiarum Polonorum. Technologia Alimentaria, 21(1), 91–99. https://doi.org/10.17306/J.AFS.1006

Chicago

López-Perea, Patricia, Juan de Dios Figueroa-Cárdenas, Alma Delia Román-Gutiérrez, Fabiola Araceli Guzmán-Ortiz, and Elba Ronquillo-de Jesús. 2022. “Evaluation of Microwave Heating on the Mechanical Properties, β-Glucan, and Fiber Content of Barley Kernels.” Acta Scientiarum Polonorum. Technologia Alimentaria 21 (1): 91–99. doi:10.17306/J.AFS.1006.