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Ciudad-Mulero M, Vega EN, García-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

Ciudad-Mulero, María, Erika N. Vega, Patricia García-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

Ciudad-Mulero, M., Vega, E. N., García-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