Machado-Velarde, L.X.; Dávila-Vega, J.P.; Gutiérrez-Uribe, J.; Espinosa-Ramírez, J.; Martínez-Ávila, M.; Guajardo-Flores, D.; Chuck-Hernández, C.
Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods 2023, 12, 1915.
https://doi.org/10.3390/foods12091915
AMA Style
Machado-Velarde LX, Dávila-Vega JP, Gutiérrez-Uribe J, Espinosa-Ramírez J, Martínez-Ávila M, Guajardo-Flores D, Chuck-Hernández C.
Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods. 2023; 12(9):1915.
https://doi.org/10.3390/foods12091915
Chicago/Turabian Style
Machado-Velarde, Lesly Xiomara, Juan Pablo Dávila-Vega, Janet Gutiérrez-Uribe, Johanan Espinosa-Ramírez, Mariana Martínez-Ávila, Daniel Guajardo-Flores, and Cristina Chuck-Hernández.
2023. "Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas" Foods 12, no. 9: 1915.
https://doi.org/10.3390/foods12091915
APA Style
Machado-Velarde, L. X., Dávila-Vega, J. P., Gutiérrez-Uribe, J., Espinosa-Ramírez, J., Martínez-Ávila, M., Guajardo-Flores, D., & Chuck-Hernández, C.
(2023). Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods, 12(9), 1915.
https://doi.org/10.3390/foods12091915