Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
- DOI
- 10.3390/foods8080299
- Published
- 2019 Jul 30
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods8080299,
title = {Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.},
author = {Espinosa-Solis V and Zamudio-Flores PB and Tirado-Gallegos JM and Ramírez-Mancinas S and Olivas-Orozco GI and Espino-Díaz M and Hernández-González M and García-Cano VG and Sánchez-Ortíz O and Buenrostro-Figueroa JJ and Baeza-Jiménez R},
year = {2019},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods8080299},
url = {https://doi.org/10.3390/foods8080299}
}RIS
TY - JOUR TI - Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour. AU - Espinosa-Solis V AU - Zamudio-Flores PB AU - Tirado-Gallegos JM AU - Ramírez-Mancinas S AU - Olivas-Orozco GI AU - Espino-Díaz M AU - Hernández-González M AU - García-Cano VG AU - Sánchez-Ortíz O AU - Buenrostro-Figueroa JJ AU - Baeza-Jiménez R PY - 2019 JO - Foods (Basel, Switzerland) DO - 10.3390/foods8080299 UR - https://doi.org/10.3390/foods8080299 ER -
APA
V, E., PB, Z., JM, T., S, R., GI, O., M, E., M, H., VG, G., O, S., JJ, B., & R, B. (2019). Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods8080299
Source records
- pubmed · retrieved 2026-09-26T17:13:12.809Z