Gomez-Gomez, E.; Calvo-Lerma, J.; González, M.; Heredia, A.; Tárrega, A.; Andrés, A.
Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults. Nutrients 2024, 16, 4006.
https://doi.org/10.3390/nu16234006
AMA Style
Gomez-Gomez E, Calvo-Lerma J, González M, Heredia A, Tárrega A, Andrés A.
Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults. Nutrients. 2024; 16(23):4006.
https://doi.org/10.3390/nu16234006
Chicago/Turabian Style
Gomez-Gomez, Elena, Joaquim Calvo-Lerma, Mónica González, Ana Heredia, Amparo Tárrega, and Ana Andrés.
2024. "Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults" Nutrients 16, no. 23: 4006.
https://doi.org/10.3390/nu16234006
APA Style
Gomez-Gomez, E., Calvo-Lerma, J., González, M., Heredia, A., Tárrega, A., & Andrés, A.
(2024). Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults. Nutrients, 16(23), 4006.
https://doi.org/10.3390/nu16234006