Article Versions Notes

Blumenthal-Rodriguez J, Amaya-Guerra CA, Quintero-Ramos A, Castillo-Hernández SL, Bautista-Villarreal M, Báez-González JG, Elizondo-Luevano JH, Torres-Alvarez C. Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation. Foods. 2025; 14(4):624. https://doi.org/10.3390/foods14040624

Blumenthal-Rodriguez, Jenny, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Sandra L. Castillo-Hernández, Minerva Bautista-Villarreal, Juan G. Báez-González, Joel H. Elizondo-Luevano, and Cynthia Torres-Alvarez. 2025. "Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation" Foods 14, no. 4: 624. https://doi.org/10.3390/foods14040624

Blumenthal-Rodriguez, J., Amaya-Guerra, C. A., Quintero-Ramos, A., Castillo-Hernández, S. L., Bautista-Villarreal, M., Báez-González, J. G., Elizondo-Luevano, J. H., & Torres-Alvarez, C. (2025). Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation. Foods, 14(4), 624. https://doi.org/10.3390/foods14040624