Pérez-Alva, A.; Baigts-Allende, D.K.; Ramírez-Rodrigues, M.A.; Ramírez-Rodrigues, M.M.
Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas. Foods 2022, 11, 2627.
https://doi.org/10.3390/foods11172627
AMA Style
Pérez-Alva A, Baigts-Allende DK, Ramírez-Rodrigues MA, Ramírez-Rodrigues MM.
Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas. Foods. 2022; 11(17):2627.
https://doi.org/10.3390/foods11172627
Chicago/Turabian Style
Pérez-Alva, Alexa, Diana K. Baigts-Allende, Melissa A. Ramírez-Rodrigues, and Milena M. Ramírez-Rodrigues.
2022. "Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas" Foods 11, no. 17: 2627.
https://doi.org/10.3390/foods11172627
APA Style
Pérez-Alva, A., Baigts-Allende, D. K., Ramírez-Rodrigues, M. A., & Ramírez-Rodrigues, M. M.
(2022). Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas. Foods, 11(17), 2627.
https://doi.org/10.3390/foods11172627