Alemán-Huerta, M.E.; Castillo-Cázares, B.A.; Márquez-Reyes, J.M.; Báez-González, J.G.; Quintero-Zapata, I.; Gandarilla-Pacheco, F.L.; de Luna-Santillana, E.d.J.; Treviño-Garza, M.Z.
Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties. Foods 2023, 12, 3587.
https://doi.org/10.3390/foods12193587
AMA Style
Alemán-Huerta ME, Castillo-Cázares BA, Márquez-Reyes JM, Báez-González JG, Quintero-Zapata I, Gandarilla-Pacheco FL, de Luna-Santillana EdJ, Treviño-Garza MZ.
Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties. Foods. 2023; 12(19):3587.
https://doi.org/10.3390/foods12193587
Chicago/Turabian Style
Alemán-Huerta, MarÃa Elizabeth, Brenda A. Castillo-Cázares, Julia Mariana Márquez-Reyes, Juan G. Báez-González, Isela Quintero-Zapata, Fátima Lizeth Gandarilla-Pacheco, Erick de Jesús de Luna-Santillana, and Mayra Z. Treviño-Garza.
2023. "Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties" Foods 12, no. 19: 3587.
https://doi.org/10.3390/foods12193587
APA Style
Alemán-Huerta, M. E., Castillo-Cázares, B. A., Márquez-Reyes, J. M., Báez-González, J. G., Quintero-Zapata, I., Gandarilla-Pacheco, F. L., de Luna-Santillana, E. d. J., & Treviño-Garza, M. Z.
(2023). Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties. Foods, 12(19), 3587.
https://doi.org/10.3390/foods12193587
