Perea-Escobar, C.D.; Londoño-Hernández, L.; Benavente-Valdés, J.R.; Balagurusamy, N.; Contreras Esquivel, J.C.; Hernández-Almanza, A.Y.
Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties. Appl. Sci. 2025, 15, 11279.
https://doi.org/10.3390/app152011279
AMA Style
Perea-Escobar CD, Londoño-Hernández L, Benavente-Valdés JR, Balagurusamy N, Contreras Esquivel JC, Hernández-Almanza AY.
Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties. Applied Sciences. 2025; 15(20):11279.
https://doi.org/10.3390/app152011279
Chicago/Turabian Style
Perea-Escobar, Carlos Daniel, Liliana Londoño-Hernández, Juan Roberto Benavente-Valdés, Nagamani Balagurusamy, Juan Carlos Contreras Esquivel, and Ayerim Y. Hernández-Almanza.
2025. "Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties" Applied Sciences 15, no. 20: 11279.
https://doi.org/10.3390/app152011279
APA Style
Perea-Escobar, C. D., Londoño-Hernández, L., Benavente-Valdés, J. R., Balagurusamy, N., Contreras Esquivel, J. C., & Hernández-Almanza, A. Y.
(2025). Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties. Applied Sciences, 15(20), 11279.
https://doi.org/10.3390/app152011279
