Grajales-GarcÃa, E.M.; Osorio-DÃaz, P.; Goñi, I.; Hervert-Hernández, D.; Guzmán-Maldonado, S.H.; Bello-Pérez, L.A.
Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. Int. J. Mol. Sci. 2012, 13, 286-301.
https://doi.org/10.3390/ijms13010286
AMA Style
Grajales-GarcÃa EM, Osorio-DÃaz P, Goñi I, Hervert-Hernández D, Guzmán-Maldonado SH, Bello-Pérez LA.
Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. International Journal of Molecular Sciences. 2012; 13(1):286-301.
https://doi.org/10.3390/ijms13010286
Chicago/Turabian Style
Grajales-GarcÃa, Eva M., Perla Osorio-DÃaz, Isabel Goñi, Deisy Hervert-Hernández, Salvador H. Guzmán-Maldonado, and Luis A. Bello-Pérez.
2012. "Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean" International Journal of Molecular Sciences 13, no. 1: 286-301.
https://doi.org/10.3390/ijms13010286
APA Style
Grajales-GarcÃa, E. M., Osorio-DÃaz, P., Goñi, I., Hervert-Hernández, D., Guzmán-Maldonado, S. H., & Bello-Pérez, L. A.
(2012). Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. International Journal of Molecular Sciences, 13(1), 286-301.
https://doi.org/10.3390/ijms13010286