APA (7th ed.) Citation

Moo-Huchin, V. M., Canto-Pinto, J. C., Ku-Canul, C. Y., Estrada-León, R. J., Ortiz-Fernández, A., Ríos-Soberanis, C. R., . . . Pérez-Pacheco, E. Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium cyclocarpum</i>): A Functional Food Approach. MDPI AG.

Chicago Style (17th ed.) Citation

Moo-Huchin, Víctor Manuel, Jorge Carlos Canto-Pinto, Cindialy Yuliet Ku-Canul, Raciel Javier Estrada-León, Alejandro Ortiz-Fernández, Carlos Rolando Ríos-Soberanis, Enrique Sauri-Duch, Félix José Aguilar-Vázquez, and Emilio Pérez-Pacheco. Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium Cyclocarpum</i>): A Functional Food Approach. MDPI AG.

MLA (9th ed.) Citation

Moo-Huchin, Víctor Manuel, et al. Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (<i>Enterolobium Cyclocarpum</i>): A Functional Food Approach. MDPI AG.