Gonzales-Barron, U.; Dijkshoorn, R.; Maloncy, M.; Finimundy, T.; Calhelha, R.C.; Pereira, C.; Stojković, D.; Soković, M.; Ferreira, I.C.F.R.; Barros, L.;
et al. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods 2020, 9, 597.
https://doi.org/10.3390/foods9050597
AMA Style
Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Calhelha RC, Pereira C, Stojković D, Soković M, Ferreira ICFR, Barros L,
et al. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods. 2020; 9(5):597.
https://doi.org/10.3390/foods9050597
Chicago/Turabian Style
Gonzales-Barron, Ursula, Rody Dijkshoorn, Maikel Maloncy, Tiane Finimundy, Ricardo C. Calhelha, Carla Pereira, Dejan Stojković, Marina Soković, Isabel C. F. R. Ferreira, Lillian Barros,
and et al. 2020. "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking" Foods 9, no. 5: 597.
https://doi.org/10.3390/foods9050597
APA Style
Gonzales-Barron, U., Dijkshoorn, R., Maloncy, M., Finimundy, T., Calhelha, R. C., Pereira, C., Stojković, D., Soković, M., Ferreira, I. C. F. R., Barros, L., & Cadavez, V.
(2020). Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods, 9(5), 597.
https://doi.org/10.3390/foods9050597