The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.

MLA

de Magalhães, Camila Soares, et al. “The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.” Plant Foods for Human Nutrition, vol. 78, no. 1, Mar. 2023, pp. 100–08. EBSCOhost, https://doi.org/10.1007/s11130-022-01024-8.

APA

de Magalhães, C. S., de Almeida Marques, G., Bazán-Colque, R. J., Moraes, E. A., da Silva, E. M. M., & Ascheri, J. L. R. (2023). The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties. Plant Foods for Human Nutrition, 78(1), 100–108. https://doi.org/10.1007/s11130-022-01024-8

Chicago

de Magalhães, Camila Soares, Gleicyane de Almeida Marques, Ronel Joel Bazán-Colque, Erica Aguiar Moraes, Erika Madeira Moreira da Silva, and José Luis Ramirez Ascheri. 2023. “The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.” Plant Foods for Human Nutrition 78 (1): 100–108. doi:10.1007/s11130-022-01024-8.