Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components
Díaz-Batalla, L.; Hernández-Uribe, J.P.; Gutiérrez-Dorado, R.; Téllez-Jurado, A.; Castro-Rosas, J.; Pérez-Cadena, R.; Gómez-Aldapa, C.A. Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods 2018, 7, 124.
Díaz-Batalla L, Hernández-Uribe JP, Gutiérrez-Dorado R, Téllez-Jurado A, Castro-Rosas J, Pérez-Cadena R, Gómez-Aldapa CA. Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods. 2018; 7(8):124.
Chicago/Turabian StyleDíaz-Batalla, Luis; Hernández-Uribe, Juan P.; Gutiérrez-Dorado, Roberto; Téllez-Jurado, Alejandro; Castro-Rosas, Javier; Pérez-Cadena, Rogelio; Gómez-Aldapa, Carlos A. 2018. "Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components" Foods 7, no. 8: 124.