Rosas-Sánchez, G.A.; Hernández-Estrada, Z.J.; Suárez-Quiroz, M.L.; González-Ríos, O.; Rayas-Duarte, P.
Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach. Foods 2021, 10, 742.
https://doi.org/10.3390/foods10040742
AMA Style
Rosas-Sánchez GA, Hernández-Estrada ZJ, Suárez-Quiroz ML, González-Ríos O, Rayas-Duarte P.
Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach. Foods. 2021; 10(4):742.
https://doi.org/10.3390/foods10040742
Chicago/Turabian Style
Rosas-Sánchez, Gustavo Armando, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos, and Patricia Rayas-Duarte.
2021. "Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach" Foods 10, no. 4: 742.
https://doi.org/10.3390/foods10040742
APA Style
Rosas-Sánchez, G. A., Hernández-Estrada, Z. J., Suárez-Quiroz, M. L., González-Ríos, O., & Rayas-Duarte, P.
(2021). Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach. Foods, 10(4), 742.
https://doi.org/10.3390/foods10040742