APA (7th ed.) Citation

Monsierra, L., Mansilla, P. S., Pérez, G. T., & https://orcid.org/0009-0006-3684-5605. (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.

Chicago Style (17th ed.) Citation

Monsierra, Luisina, Pablo Sebastián Mansilla, Gabriela Teresa Pérez, and https://orcid.org/0009-0006-3684-5605. 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.

MLA (9th ed.) Citation

Monsierra, Luisina, et al. 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.