Arribas, C.; Cabellos, B.; Cuadrado, C.; Guillamón, E.; Pedrosa, M.M.
Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods 2020, 9, 415.
https://doi.org/10.3390/foods9040415
AMA Style
Arribas C, Cabellos B, Cuadrado C, Guillamón E, Pedrosa MM.
Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods. 2020; 9(4):415.
https://doi.org/10.3390/foods9040415
Chicago/Turabian Style
Arribas, Claudia, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón, and Mercedes M. Pedrosa.
2020. "Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit" Foods 9, no. 4: 415.
https://doi.org/10.3390/foods9040415
APA Style
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., & Pedrosa, M. M.
(2020). Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit. Foods, 9(4), 415.
https://doi.org/10.3390/foods9040415