Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors.

MLA

Ciudad-Mulero, María, et al. “Novel Gluten-Free Formulations from Lentil Flours and Nutritional Yeast: Evaluation of Extrusion Effect on Phytochemicals and Non-Nutritional Factors.” Food Chemistry, vol. 315, June 2020, p. 126175. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.126175.

APA

Ciudad-Mulero, M., Fernández-Ruiz, V., Cuadrado, C., Arribas, C., Pedrosa, M. M., De J Berrios, J., Pan, J., & Morales, P. (2020). Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors. Food Chemistry, 315, 126175. https://doi.org/10.1016/j.foodchem.2020.126175

Chicago

Ciudad-Mulero, María, Virginia Fernández-Ruiz, Carmen Cuadrado, Claudia Arribas, Mercedes M Pedrosa, José De J Berrios, James Pan, and Patricia Morales. 2020. “Novel Gluten-Free Formulations from Lentil Flours and Nutritional Yeast: Evaluation of Extrusion Effect on Phytochemicals and Non-Nutritional Factors.” Food Chemistry 315 (June): 126175. doi:10.1016/j.foodchem.2020.126175.