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Villarreal-Rodríguez G, Escajeda-García JM, Chen L, Amaya-Olivas N, Ruiz-Anchondo T, Neder-Suarez D, Chávez-Flores D, Gutierrez-Mendez N, Hernández-Ochoa L. Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides. Gels. 2024; 10(5):314. https://doi.org/10.3390/gels10050314

Villarreal-Rodríguez, Guadalupe, Jesús Manuel Escajeda-García, Lingyun Chen, Nubia Amaya-Olivas, Teresita Ruiz-Anchondo, David Neder-Suarez, David Chávez-Flores, Néstor Gutierrez-Mendez, and León Hernández-Ochoa. 2024. "Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides" Gels 10, no. 5: 314. https://doi.org/10.3390/gels10050314

Villarreal-Rodríguez, G., Escajeda-García, J. M., Chen, L., Amaya-Olivas, N., Ruiz-Anchondo, T., Neder-Suarez, D., Chávez-Flores, D., Gutierrez-Mendez, N., & Hernández-Ochoa, L. (2024). Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides. Gels, 10(5), 314. https://doi.org/10.3390/gels10050314