Uriarte-Frías, G.; Hernández-Ortega, M.M.; Gutiérrez-Salmeán, G.; Santiago-Ortiz, M.M.; Morris-Quevedo, H.J.; Meneses-Mayo, M.
Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. J. Fungi 2021, 7, 911.
https://doi.org/10.3390/jof7110911
AMA Style
Uriarte-Frías G, Hernández-Ortega MM, Gutiérrez-Salmeán G, Santiago-Ortiz MM, Morris-Quevedo HJ, Meneses-Mayo M.
Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. Journal of Fungi. 2021; 7(11):911.
https://doi.org/10.3390/jof7110911
Chicago/Turabian Style
Uriarte-Frías, Georgina, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo, and Marcos Meneses-Mayo.
2021. "Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies" Journal of Fungi 7, no. 11: 911.
https://doi.org/10.3390/jof7110911
APA Style
Uriarte-Frías, G., Hernández-Ortega, M. M., Gutiérrez-Salmeán, G., Santiago-Ortiz, M. M., Morris-Quevedo, H. J., & Meneses-Mayo, M.
(2021). Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. Journal of Fungi, 7(11), 911.
https://doi.org/10.3390/jof7110911