GarcÃa, P.; Bustamante, A.; EcheverrÃa, F.; Encina, C.; Palma, M.; Sanhueza, L.; Sambra, V.; Pando, M.E.; Jiménez, P.
A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index. Foods 2023, 12, 2798.
https://doi.org/10.3390/foods12142798
AMA Style
GarcÃa P, Bustamante A, EcheverrÃa F, Encina C, Palma M, Sanhueza L, Sambra V, Pando ME, Jiménez P.
A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index. Foods. 2023; 12(14):2798.
https://doi.org/10.3390/foods12142798
Chicago/Turabian Style
GarcÃa, Paula, Andrés Bustamante, Francisca EcheverrÃa, Cristian Encina, Manuel Palma, Leyla Sanhueza, Verónica Sambra, Maria Elsa Pando, and Paula Jiménez.
2023. "A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index" Foods 12, no. 14: 2798.
https://doi.org/10.3390/foods12142798
APA Style
GarcÃa, P., Bustamante, A., EcheverrÃa, F., Encina, C., Palma, M., Sanhueza, L., Sambra, V., Pando, M. E., & Jiménez, P.
(2023). A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index. Foods, 12(14), 2798.
https://doi.org/10.3390/foods12142798
