APA (7th ed.) Citation

Pineda-Gómez, P., Coral, D. F., Ramos-Rivera, D., Rosales-Rivera, A., & Rodríguez-García, M. E. (2011). Thermo-alkaline treatment. A process that changes the thermal properties of corn starch. Procedia food science, 1, 370-378. https://doi.org/10.1016/j.profoo.2011.09.057

Chicago Style (17th ed.) Citation

Pineda-Gómez, Posidia, Diego F. Coral, David Ramos-Rivera, Andres Rosales-Rivera, and Mario E. Rodríguez-García. "Thermo-alkaline Treatment. A Process That Changes the Thermal Properties of Corn Starch." Procedia Food Science 1 (2011): 370-378. https://doi.org/10.1016/j.profoo.2011.09.057.

MLA (9th ed.) Citation

Pineda-Gómez, Posidia, et al. "Thermo-alkaline Treatment. A Process That Changes the Thermal Properties of Corn Starch." Procedia Food Science, vol. 1, 2011, pp. 370-378, https://doi.org/10.1016/j.profoo.2011.09.057.