Zuñiga-MartÃnez, B.S.; DomÃnguez-Avila, J.A.; Robles-Sánchez, R.M.; Ayala-Zavala, J.F.; Viuda-Martos, M.; López-DÃaz, J.A.; Villegas-Ochoa, M.A.; Torres-GarcÃa, G.; González-Aguilar, G.A.
Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability. Foods 2024, 13, 1220.
https://doi.org/10.3390/foods13081220
AMA Style
Zuñiga-MartÃnez BS, DomÃnguez-Avila JA, Robles-Sánchez RM, Ayala-Zavala JF, Viuda-Martos M, López-DÃaz JA, Villegas-Ochoa MA, Torres-GarcÃa G, González-Aguilar GA.
Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability. Foods. 2024; 13(8):1220.
https://doi.org/10.3390/foods13081220
Chicago/Turabian Style
Zuñiga-MartÃnez, B. Shain, J. Abraham DomÃnguez-Avila, R. Maribel Robles-Sánchez, J. Fernando Ayala-Zavala, Manuel Viuda-Martos, José Alberto López-DÃaz, Mónica A. Villegas-Ochoa, Gerardo Torres-GarcÃa, and Gustavo A. González-Aguilar.
2024. "Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability" Foods 13, no. 8: 1220.
https://doi.org/10.3390/foods13081220
APA Style
Zuñiga-MartÃnez, B. S., DomÃnguez-Avila, J. A., Robles-Sánchez, R. M., Ayala-Zavala, J. F., Viuda-Martos, M., López-DÃaz, J. A., Villegas-Ochoa, M. A., Torres-GarcÃa, G., & González-Aguilar, G. A.
(2024). Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability. Foods, 13(8), 1220.
https://doi.org/10.3390/foods13081220