Rico, D.; Peñas, E.; del Carmen GarcÃa, M.; Rai, D.K.; MartÃnez-Villaluenga, C.; Frias, J.; MartÃn-Diana, A.B.
Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods 2021, 10, 2924.
https://doi.org/10.3390/foods10122924
AMA Style
Rico D, Peñas E, del Carmen GarcÃa M, Rai DK, MartÃnez-Villaluenga C, Frias J, MartÃn-Diana AB.
Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods. 2021; 10(12):2924.
https://doi.org/10.3390/foods10122924
Chicago/Turabian Style
Rico, Daniel, Elena Peñas, MarÃa del Carmen GarcÃa, Dilip K. Rai, Cristina MartÃnez-Villaluenga, Juana Frias, and Ana B. MartÃn-Diana.
2021. "Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess" Foods 10, no. 12: 2924.
https://doi.org/10.3390/foods10122924
APA Style
Rico, D., Peñas, E., del Carmen GarcÃa, M., Rai, D. K., MartÃnez-Villaluenga, C., Frias, J., & MartÃn-Diana, A. B.
(2021). Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods, 10(12), 2924.
https://doi.org/10.3390/foods10122924