Cita APA

Delgado-Murillo, S. A., Zazueta-Morales, J. d. J., Quintero-Ramos, A., Castro-Montoya, Y. A., Ruiz-Armenta, X. A., Limón-Valenzuela, V., & Delgado-Nieblas, C. I. (2024). Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours. Biotecnia.

Chicago Style Citation

Delgado-Murillo, Samuel Arturo, José de Jesús Zazueta-Morales, Armando Quintero-Ramos, Yazmín Alejandra Castro-Montoya, Xóchitl Ariadna Ruiz-Armenta, Víctor Limón-Valenzuela, i Carlos Iván Delgado-Nieblas. "Effect of the Extrusion Process On the Physicochemical, Phytochemical, and Cooking Properties of Gluten-free Pasta Made From Broken Rice and Chickpea Flours." Biotecnia 2024.

Cita MLA

Delgado-Murillo, Samuel Arturo, et al. "Effect of the Extrusion Process On the Physicochemical, Phytochemical, and Cooking Properties of Gluten-free Pasta Made From Broken Rice and Chickpea Flours." Biotecnia 2024.