APA (7th ed.) Citation

Vidaurre‐Ruiz, J., Salas‐Valerio, W., Briceño‐Berrú, L., Baldeón, E. O., Repo‐Carrasco‐Valencia, R., & Correa, M. J. (2024). A proposal to model the pasting curve of gluten‐free bakery formulations. Journal of Food Process Engineering, 47(1), 1. https://doi.org/10.1111/jfpe.14506

Chicago Style (17th ed.) Citation

Vidaurre‐Ruiz, Julio, Walter Salas‐Valerio, Luis Briceño‐Berrú, Edwin O. Baldeón, Ritva Repo‐Carrasco‐Valencia, and María Jimena Correa. "A Proposal to Model the Pasting Curve of Gluten‐free Bakery Formulations." Journal of Food Process Engineering 47, no. 1 (2024): 1. https://doi.org/10.1111/jfpe.14506.

MLA (9th ed.) Citation

Vidaurre‐Ruiz, Julio, et al. "A Proposal to Model the Pasting Curve of Gluten‐free Bakery Formulations." Journal of Food Process Engineering, vol. 47, no. 1, 2024, p. 1, https://doi.org/10.1111/jfpe.14506.