Monsierra, L., Mansilla, P. S., Pérez, G. T., & https://orcid.org/0009-0006-3684-5605. (2024). Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.
Cita Chicago Style (17a ed.)Monsierra, Luisina, Pablo Sebastián Mansilla, Gabriela Teresa Pérez, y https://orcid.org/0009-0006-3684-5605. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds. 2024.
Cita MLA (8a ed.)Monsierra, Luisina, et al. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds. 2024.