DÃaz-Batalla, L.; Hernández-Uribe, J.P.; Gutiérrez-Dorado, R.; Téllez-Jurado, A.; Castro-Rosas, J.; Pérez-Cadena, R.; Gómez-Aldapa, C.A.
Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods 2018, 7, 124.
https://doi.org/10.3390/foods7080124
AMA Style
DÃaz-Batalla L, Hernández-Uribe JP, Gutiérrez-Dorado R, Téllez-Jurado A, Castro-Rosas J, Pérez-Cadena R, Gómez-Aldapa CA.
Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods. 2018; 7(8):124.
https://doi.org/10.3390/foods7080124
Chicago/Turabian Style
DÃaz-Batalla, Luis, Juan P. Hernández-Uribe, Roberto Gutiérrez-Dorado, Alejandro Téllez-Jurado, Javier Castro-Rosas, Rogelio Pérez-Cadena, and Carlos A. Gómez-Aldapa.
2018. "Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components" Foods 7, no. 8: 124.
https://doi.org/10.3390/foods7080124
APA Style
DÃaz-Batalla, L., Hernández-Uribe, J. P., Gutiérrez-Dorado, R., Téllez-Jurado, A., Castro-Rosas, J., Pérez-Cadena, R., & Gómez-Aldapa, C. A.
(2018). Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods, 7(8), 124.
https://doi.org/10.3390/foods7080124