Valorization of watermelon rind as a modulator of starch digestibility in waffles: Nutritional and functional implications.
- DOI
- 10.1016/j.foodchem.2026.149239
- Published
- 2026 Jul 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149239,
title = {Valorization of watermelon rind as a modulator of starch digestibility in waffles: Nutritional and functional implications.},
author = {García-Valle DE and López-Silva M and Figueroa-González JJ and Laureano-López B and Sánchez-Magaña LM and Aquino-Garcia A},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.149239},
url = {https://doi.org/10.1016/j.foodchem.2026.149239}
}RIS
TY - JOUR TI - Valorization of watermelon rind as a modulator of starch digestibility in waffles: Nutritional and functional implications. AU - García-Valle DE AU - López-Silva M AU - Figueroa-González JJ AU - Laureano-López B AU - Sánchez-Magaña LM AU - Aquino-Garcia A PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.149239 UR - https://doi.org/10.1016/j.foodchem.2026.149239 ER -
APA
DE, G., M, L., JJ, F., B, L., LM, S., & A, A. (2026). Valorization of watermelon rind as a modulator of starch digestibility in waffles: Nutritional and functional implications.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.149239
Source records
- pubmed · retrieved 2026-09-27T09:43:01.898Z
- europe-pmc · retrieved 2026-09-27T09:43:01.913Z