Juárez-Barrientos, J.M.; Hernández-Santos, B.; Torruco-Uco, J.G.; MartÃnez-Sánchez, C.E.; Herman-Lara, E.; RamÃrez-Rivera, E.J.; RamÃrez-Figueroa, E.; Avendaño-Apolinar, A.V.; Cabal-Prieto, A.; RodrÃguez-Miranda, J.
Optimization of Extrusion Cooking for Enhanced Physicochemical Properties in Jackfruit Seed (Artocarpus altilis) and Nixtamalized Maize (Zea mays L.) Flour Blend. Processes 2025, 13, 772.
https://doi.org/10.3390/pr13030772
AMA Style
Juárez-Barrientos JM, Hernández-Santos B, Torruco-Uco JG, MartÃnez-Sánchez CE, Herman-Lara E, RamÃrez-Rivera EJ, RamÃrez-Figueroa E, Avendaño-Apolinar AV, Cabal-Prieto A, RodrÃguez-Miranda J.
Optimization of Extrusion Cooking for Enhanced Physicochemical Properties in Jackfruit Seed (Artocarpus altilis) and Nixtamalized Maize (Zea mays L.) Flour Blend. Processes. 2025; 13(3):772.
https://doi.org/10.3390/pr13030772
Chicago/Turabian Style
Juárez-Barrientos, José M., Betsabé Hernández-Santos, Juan G. Torruco-Uco, Cecilia E. MartÃnez-Sánchez, Erasmo Herman-Lara, Emmanuel J. RamÃrez-Rivera, Enrique RamÃrez-Figueroa, América V. Avendaño-Apolinar, Adán Cabal-Prieto, and Jesús RodrÃguez-Miranda.
2025. "Optimization of Extrusion Cooking for Enhanced Physicochemical Properties in Jackfruit Seed (Artocarpus altilis) and Nixtamalized Maize (Zea mays L.) Flour Blend" Processes 13, no. 3: 772.
https://doi.org/10.3390/pr13030772
APA Style
Juárez-Barrientos, J. M., Hernández-Santos, B., Torruco-Uco, J. G., MartÃnez-Sánchez, C. E., Herman-Lara, E., RamÃrez-Rivera, E. J., RamÃrez-Figueroa, E., Avendaño-Apolinar, A. V., Cabal-Prieto, A., & RodrÃguez-Miranda, J.
(2025). Optimization of Extrusion Cooking for Enhanced Physicochemical Properties in Jackfruit Seed (Artocarpus altilis) and Nixtamalized Maize (Zea mays L.) Flour Blend. Processes, 13(3), 772.
https://doi.org/10.3390/pr13030772
