The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation

MLA

Gerónimo Arámbula-Villa, et al. “The Effect of Toasting and Boiling on the Fate of B-Aflatoxins during Pinole Preparation.” Journal of Food Engineering, vol. 65, Dec. 2004, pp. 585–89. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2004.02.024.

APA

Gerónimo Arámbula-Villa, F De Jesús-Flores, Ernesto Moreno-Martínez, A. Méndez-Albores, & E Castañeda-Roldan. (2004). The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation. Journal of Food Engineering, 65, 585–589. https://doi.org/10.1016/j.jfoodeng.2004.02.024

Chicago

Gerónimo Arámbula-Villa, F De Jesús-Flores, Ernesto Moreno-Martínez, A. Méndez-Albores, and E Castañeda-Roldan. 2004. “The Effect of Toasting and Boiling on the Fate of B-Aflatoxins during Pinole Preparation.” Journal of Food Engineering 65 (December): 585–89. doi:10.1016/j.jfoodeng.2004.02.024.