Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.

MLA

Ospina, Maria A., et al. “Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture of Wheat, Cassava and Sweet Potato Flours in Baking Products.” Journal of the Science of Food & Agriculture, vol. 104, no. 8, June 2024, pp. 4671–79. EBSCOhost, https://doi.org/10.1002/jsfa.12831.

APA

Ospina, M. A., Moreno, J. L., Tran, T., Jaramillo, A. M., Gallego, C. S., Ospina, B., & Dufour, D. (2024). Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products. Journal of the Science of Food & Agriculture, 104(8), 4671–4679. https://doi.org/10.1002/jsfa.12831

Chicago

Ospina, Maria A, Jhon Larry Moreno, Thierry Tran, Angélica M. Jaramillo, Castillo, Sonia Gallego, Bernardo Ospina, and Dominique Dufour. 2024. “Kinetics of Thermal Degradation of Carotenoids Related to Potential of Mixture of Wheat, Cassava and Sweet Potato Flours in Baking Products.” Journal of the Science of Food & Agriculture 104 (8): 4671–79. doi:10.1002/jsfa.12831.