Niño-Medina, G.; Muy-Rangel, D.; de la Garza, A.L.; Rubio-Carrasco, W.; Pérez-Meza, B.; Araujo-Chapa, A.P.; Gutiérrez-Álvarez, K.A.; Urías-Orona, V.
Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties. Molecules 2019, 24, 991.
https://doi.org/10.3390/molecules24050991
AMA Style
Niño-Medina G, Muy-Rangel D, de la Garza AL, Rubio-Carrasco W, Pérez-Meza B, Araujo-Chapa AP, Gutiérrez-Álvarez KA, Urías-Orona V.
Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties. Molecules. 2019; 24(5):991.
https://doi.org/10.3390/molecules24050991
Chicago/Turabian Style
Niño-Medina, Guillermo, Dolores Muy-Rangel, Ana Laura de la Garza, Werner Rubio-Carrasco, Briceida Pérez-Meza, Ana P. Araujo-Chapa, Kelsy A. Gutiérrez-Álvarez, and Vania Urías-Orona.
2019. "Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties" Molecules 24, no. 5: 991.
https://doi.org/10.3390/molecules24050991
APA Style
Niño-Medina, G., Muy-Rangel, D., de la Garza, A. L., Rubio-Carrasco, W., Pérez-Meza, B., Araujo-Chapa, A. P., Gutiérrez-Álvarez, K. A., & Urías-Orona, V.
(2019). Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties. Molecules, 24(5), 991.
https://doi.org/10.3390/molecules24050991