Ciudad-Mulero, M.; Vega, E.N.; GarcÃa-Herrera, P.; Pedrosa, M.M.; Arribas, C.; Berrios, J.D.J.; Cámara, M.; Fernández-Ruiz, V.; Morales, P.
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice. Molecules 2022, 27, 1143.
https://doi.org/10.3390/molecules27031143
AMA Style
Ciudad-Mulero M, Vega EN, GarcÃa-Herrera P, Pedrosa MM, Arribas C, Berrios JDJ, Cámara M, Fernández-Ruiz V, Morales P.
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice. Molecules. 2022; 27(3):1143.
https://doi.org/10.3390/molecules27031143
Chicago/Turabian Style
Ciudad-Mulero, MarÃa, Erika N. Vega, Patricia GarcÃa-Herrera, Mercedes M. Pedrosa, Claudia Arribas, José De J. Berrios, Montaña Cámara, Virginia Fernández-Ruiz, and Patricia Morales.
2022. "Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice" Molecules 27, no. 3: 1143.
https://doi.org/10.3390/molecules27031143
APA Style
Ciudad-Mulero, M., Vega, E. N., GarcÃa-Herrera, P., Pedrosa, M. M., Arribas, C., Berrios, J. D. J., Cámara, M., Fernández-Ruiz, V., & Morales, P.
(2022). Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice. Molecules, 27(3), 1143.
https://doi.org/10.3390/molecules27031143