Sánchez-Nuño, Y.A.; Nuño, K.; MartÃnez-Preciado, A.H.; Silva-Jara, J.M.; Velázquez-Carriles, C.A.; Gomez-Aldapa, C.A.; Villarruel-López, A.
Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients. Foods 2025, 14, 1657.
https://doi.org/10.3390/foods14101657
AMA Style
Sánchez-Nuño YA, Nuño K, MartÃnez-Preciado AH, Silva-Jara JM, Velázquez-Carriles CA, Gomez-Aldapa CA, Villarruel-López A.
Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients. Foods. 2025; 14(10):1657.
https://doi.org/10.3390/foods14101657
Chicago/Turabian Style
Sánchez-Nuño, YaÃr AdonaÃ, Karla Nuño, Alma Hortensia MartÃnez-Preciado, Jorge Manuel Silva-Jara, Carlos A. Velázquez-Carriles, Carlos Alberto Gomez-Aldapa, and Angélica Villarruel-López.
2025. "Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients" Foods 14, no. 10: 1657.
https://doi.org/10.3390/foods14101657
APA Style
Sánchez-Nuño, Y. A., Nuño, K., MartÃnez-Preciado, A. H., Silva-Jara, J. M., Velázquez-Carriles, C. A., Gomez-Aldapa, C. A., & Villarruel-López, A.
(2025). Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients. Foods, 14(10), 1657.
https://doi.org/10.3390/foods14101657
