Delgado-Murillo, S. A. (2024). Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours. Universidad de Sonora.
Chicago Style (17th ed.) CitationDelgado-Murillo, Samuel Arturo. Effect of the Extrusion Process on the Physicochemical, Phytochemical, and Cooking Properties of Gluten-free Pasta Made from Broken Rice and Chickpea Flours. Universidad de Sonora, 2024.
MLA (9th ed.) CitationDelgado-Murillo, Samuel Arturo. Effect of the Extrusion Process on the Physicochemical, Phytochemical, and Cooking Properties of Gluten-free Pasta Made from Broken Rice and Chickpea Flours. Universidad de Sonora, 2024.
Warning: These citations may not always be 100% accurate.