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Pérez-Lozano A, Gallegos-Infante J-A, Chaírez-Ramírez MH, Rocha-Guzmán N-E, Moreno-Jiménez MR, Ochoa-Martínez 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

Pérez-Lozano, Alejandro, José-Alberto Gallegos-Infante, Manuel Humberto Chaírez-Ramírez, Nuria-Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Luz-Araceli Ochoa-Martínez, 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

Pérez-Lozano, A., Gallegos-Infante, J.-A., Chaírez-Ramírez, M. H., Rocha-Guzmán, N.-E., Moreno-Jiménez, M. R., Ochoa-Martínez, 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