Anchondo-Trejo, C.; Loya-Carrasco, J.A.; Galicia-GarcÃa, T.; Estrada-Moreno, I.; Mendoza-Duarte, M.; Castellanos-Gallo, L.; Márquez-Meléndez, R.; Portillo-Arroyo, B.; Soto-Figueroa, C.
Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica). Molecules 2021, 26, 54.
https://doi.org/10.3390/molecules26010054
AMA Style
Anchondo-Trejo C, Loya-Carrasco JA, Galicia-GarcÃa T, Estrada-Moreno I, Mendoza-Duarte M, Castellanos-Gallo L, Márquez-Meléndez R, Portillo-Arroyo B, Soto-Figueroa C.
Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica). Molecules. 2021; 26(1):54.
https://doi.org/10.3390/molecules26010054
Chicago/Turabian Style
Anchondo-Trejo, Cecilia, Jaime Alonso Loya-Carrasco, Tomás Galicia-GarcÃa, Iván Estrada-Moreno, Mónica Mendoza-Duarte, Lilisbet Castellanos-Gallo, Rubén Márquez-Meléndez, Beatriz Portillo-Arroyo, and Cesar Soto-Figueroa.
2021. "Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)" Molecules 26, no. 1: 54.
https://doi.org/10.3390/molecules26010054
APA Style
Anchondo-Trejo, C., Loya-Carrasco, J. A., Galicia-GarcÃa, T., Estrada-Moreno, I., Mendoza-Duarte, M., Castellanos-Gallo, L., Márquez-Meléndez, R., Portillo-Arroyo, B., & Soto-Figueroa, C.
(2021). Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica). Molecules, 26(1), 54.
https://doi.org/10.3390/molecules26010054
