Cita APA

Monsierra, L., Mansilla, P. S., & Pérez, G. T. (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. Web

Citación estilo Chicago

Monsierra, Luisina, Pablo Sebastián Mansilla, and Gabriela Teresa Pérez. 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

Monsierra, Luisina, Pablo Sebastián Mansilla, and Gabriela Teresa Pérez. 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.