Pérez-Lozano, A.; Gallegos-Infante, J.-A.; ChaÃrez-RamÃrez, M.H.; Rocha-Guzmán, N.-E.; Moreno-Jiménez, M.R.; Ochoa-MartÃnez, L.-A.; Fierro, I.V.; Castañeda, V.L.; Medina-Torres, L.
The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta. Macromol 2025, 5, 8.
https://doi.org/10.3390/macromol5010008
AMA Style
Pérez-Lozano A, Gallegos-Infante J-A, ChaÃrez-RamÃrez MH, Rocha-Guzmán N-E, Moreno-Jiménez MR, Ochoa-MartÃnez L-A, Fierro IV, Castañeda VL, Medina-Torres L.
The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta. Macromol. 2025; 5(1):8.
https://doi.org/10.3390/macromol5010008
Chicago/Turabian Style
Pérez-Lozano, Alejandro, José-Alberto Gallegos-Infante, Manuel Humberto ChaÃrez-RamÃrez, Nuria-Elizabeth Rocha-Guzmán, Martha RocÃo Moreno-Jiménez, Luz-Araceli Ochoa-MartÃnez, Ignacio Villanueva Fierro, Verónica Loera Castañeda, and Luis Medina-Torres.
2025. "The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta" Macromol 5, no. 1: 8.
https://doi.org/10.3390/macromol5010008
APA Style
Pérez-Lozano, A., Gallegos-Infante, J.-A., ChaÃrez-RamÃrez, M. H., Rocha-Guzmán, N.-E., Moreno-Jiménez, M. R., Ochoa-MartÃnez, L.-A., Fierro, I. V., Castañeda, V. L., & Medina-Torres, L.
(2025). The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta. Macromol, 5(1), 8.
https://doi.org/10.3390/macromol5010008
