APA (7th ed.) Citation

Pohndorf, R. S., Lang, G. H., Ferreira, C. D., Ziegler, V., Goebel, J. T., & Oliveira, M. (2019). Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content. Journal of Food Process Engineering, 42(6), N.PAG. https://doi.org/10.1111/jfpe.13204

Chicago Style (17th ed.) Citation

Pohndorf, Ricardo S., Gustavo H. Lang, Cristiano D. Ferreira, Valmor Ziegler, Jorge T. Goebel, and Maurcio Oliveira. "Kinetic Evaluation and Optimization of Red Popcorn Grain Drying: Influence of the Temperature and Air Velocity on the Expansion Properties and β‐carotene Content." Journal of Food Process Engineering 42, no. 6 (2019): N.PAG. https://doi.org/10.1111/jfpe.13204.

MLA (9th ed.) Citation

Pohndorf, Ricardo S., et al. "Kinetic Evaluation and Optimization of Red Popcorn Grain Drying: Influence of the Temperature and Air Velocity on the Expansion Properties and β‐carotene Content." Journal of Food Process Engineering, vol. 42, no. 6, 2019, p. N.PAG, https://doi.org/10.1111/jfpe.13204.