MartÃn-Diana, A.B.; Jiménez-Pulido, I.J.; Aguiló-Aguayo, I.; AbadÃas, M.; Pérez-Jiménez, J.; Rico, D.
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours. Molecules 2025, 30, 573.
https://doi.org/10.3390/molecules30030573
AMA Style
MartÃn-Diana AB, Jiménez-Pulido IJ, Aguiló-Aguayo I, AbadÃas M, Pérez-Jiménez J, Rico D.
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours. Molecules. 2025; 30(3):573.
https://doi.org/10.3390/molecules30030573
Chicago/Turabian Style
MartÃn-Diana, Ana Belen, Iván Jesús Jiménez-Pulido, Ingrid Aguiló-Aguayo, Maribel AbadÃas, Jara Pérez-Jiménez, and Daniel Rico.
2025. "Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours" Molecules 30, no. 3: 573.
https://doi.org/10.3390/molecules30030573
APA Style
MartÃn-Diana, A. B., Jiménez-Pulido, I. J., Aguiló-Aguayo, I., AbadÃas, M., Pérez-Jiménez, J., & Rico, D.
(2025). Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours. Molecules, 30(3), 573.
https://doi.org/10.3390/molecules30030573