Gaytán-Lara, A.C.; Cortés-Ferré, H.E.; RamÃrez-Jiménez, A.K.; Dufoo-Hurtado, E.; Villamiel, M.; Gaytán-MartÃnez, M.
Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility. Foods 2025, 14, 3987.
https://doi.org/10.3390/foods14233987
AMA Style
Gaytán-Lara AC, Cortés-Ferré HE, RamÃrez-Jiménez AK, Dufoo-Hurtado E, Villamiel M, Gaytán-MartÃnez M.
Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility. Foods. 2025; 14(23):3987.
https://doi.org/10.3390/foods14233987
Chicago/Turabian Style
Gaytán-Lara, Alma Cristina, Héctor Emmanuel Cortés-Ferré, Aurea Karina RamÃrez-Jiménez, Elisa Dufoo-Hurtado, Mar Villamiel, and Marcela Gaytán-MartÃnez.
2025. "Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility" Foods 14, no. 23: 3987.
https://doi.org/10.3390/foods14233987
APA Style
Gaytán-Lara, A. C., Cortés-Ferré, H. E., RamÃrez-Jiménez, A. K., Dufoo-Hurtado, E., Villamiel, M., & Gaytán-MartÃnez, M.
(2025). Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility. Foods, 14(23), 3987.
https://doi.org/10.3390/foods14233987
