Ciudad-Mulero, M., Vega, E. N., García-Herrera, P., Fernández-Tomé, S., Pedrosa, M. M., Arribas, C., . . . Morales, P. (2025). New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties.
Citación estilo ChicagoCiudad-Mulero, María, et al. New Gluten-Free Extruded Snack-Type Products Based On Rice and Chickpea and Fortified With Passion Fruit Skin: Extrusion Cooking Effect On Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. 2025.
Cita MLACiudad-Mulero, María, et al. New Gluten-Free Extruded Snack-Type Products Based On Rice and Chickpea and Fortified With Passion Fruit Skin: Extrusion Cooking Effect On Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. 2025.