Article Versions Notes

González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, López-Badillo CM, Ascacio-Valdés JA, Rodríguez-Herrera R. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods. 2021; 10(9):2227. https://doi.org/10.3390/foods10092227

González-Montemayor, Angela Mariela, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, and Raúl Rodríguez-Herrera. 2021. "Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread" Foods 10, no. 9: 2227. https://doi.org/10.3390/foods10092227

González-Montemayor, A. M., Solanilla-Duque, J. F., Flores-Gallegos, A. C., López-Badillo, C. M., Ascacio-Valdés, J. A., & Rodríguez-Herrera, R. (2021). Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods, 10(9), 2227. https://doi.org/10.3390/foods10092227