Montoya-RodrÃguez, A.; DomÃnguez-RodrÃguez, M.; Sandoval-Sicairos, E.S.; Milán-Noris, E.M.; Milán-Carrillo, J.; Milán-Noris, A.K.
Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time. Foods 2025, 14, 2666.
https://doi.org/10.3390/foods14152666
AMA Style
Montoya-RodrÃguez A, DomÃnguez-RodrÃguez M, Sandoval-Sicairos ES, Milán-Noris EM, Milán-Carrillo J, Milán-Noris AK.
Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time. Foods. 2025; 14(15):2666.
https://doi.org/10.3390/foods14152666
Chicago/Turabian Style
Montoya-RodrÃguez, Alvaro, Maribel DomÃnguez-RodrÃguez, Eslim Sugey Sandoval-Sicairos, Evelia Maria Milán-Noris, Jorge Milán-Carrillo, and Ada Keila Milán-Noris.
2025. "Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time" Foods 14, no. 15: 2666.
https://doi.org/10.3390/foods14152666
APA Style
Montoya-RodrÃguez, A., DomÃnguez-RodrÃguez, M., Sandoval-Sicairos, E. S., Milán-Noris, E. M., Milán-Carrillo, J., & Milán-Noris, A. K.
(2025). Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time. Foods, 14(15), 2666.
https://doi.org/10.3390/foods14152666
