Ciudad-Mulero, M.; Vega, E.N.; GarcÃa-Herrera, P.; Fernández-Tomé, S.; Pedrosa, M.M.; Arribas, C.; Berrios, J.D.J.; Pan, J.; Leal, P.; Cámara, M.;
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. Molecules 2025, 30, 1225.
https://doi.org/10.3390/molecules30061225
AMA Style
Ciudad-Mulero M, Vega EN, GarcÃa-Herrera P, Fernández-Tomé S, Pedrosa MM, Arribas C, Berrios JDJ, Pan J, Leal P, Cámara M,
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. Molecules. 2025; 30(6):1225.
https://doi.org/10.3390/molecules30061225
Chicago/Turabian Style
Ciudad-Mulero, MarÃa, Erika N. Vega, Patricia GarcÃa-Herrera, Samuel Fernández-Tomé, Mercedes M. Pedrosa, Claudia Arribas, José De J. Berrios, James Pan, Priscila Leal, Montaña Cámara,
and et al. 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" Molecules 30, no. 6: 1225.
https://doi.org/10.3390/molecules30061225
APA Style
Ciudad-Mulero, M., Vega, E. N., GarcÃa-Herrera, P., Fernández-Tomé, S., Pedrosa, M. M., Arribas, C., Berrios, J. D. J., Pan, J., Leal, P., Cámara, M., Fernández-Ruiz, V., & 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. Molecules, 30(6), 1225.
https://doi.org/10.3390/molecules30061225
