Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.

MLA

Espinosa-Solis, Vicente, et al. “Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.” Foods (Basel, Switzerland), vol. 8, no. 8, July 2019. EBSCOhost, https://doi.org/10.3390/foods8080299.

APA

Espinosa-Solis, V., Zamudio-Flores, P. B., Tirado-Gallegos, J. M., Ramírez-Mancinas, S., Olivas-Orozco, G. I., Espino-Díaz, M., Hernández-González, M., García-Cano, V. G., Sánchez-Ortíz, O., Buenrostro-Figueroa, J. J., & Baeza-Jiménez, R. (2019). Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. Foods (Basel, Switzerland), 8(8). https://doi.org/10.3390/foods8080299

Chicago

Espinosa-Solis, Vicente, Paul Baruk Zamudio-Flores, Juan Manuel Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe Isela Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, et al. 2019. “Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.” Foods (Basel, Switzerland) 8 (8). doi:10.3390/foods8080299.