APA (7th ed.) Citation

Rivera, C. J., Aleman, R. S., Ortega, J., Muela, A., Marcia, J., King, J., & Prinyawiwatkul, W. (2024). Effects of Teosinte Flour (<i>Dioon mejiae</i>) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (<i>Vigna radiata</i>) Flour. MDPI AG.

Chicago Style (17th ed.) Citation

Rivera, Carlos José, Ricardo S. Aleman, Jorge Ortega, Andrea Muela, Jhunior Marcia, Joan King, and Witoon Prinyawiwatkul. Effects of Teosinte Flour (<i>Dioon Mejiae</i>) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (<i>Vigna radiata</i>) Flour. MDPI AG, 2024.

MLA (9th ed.) Citation

Rivera, Carlos José, et al. Effects of Teosinte Flour (<i>Dioon Mejiae</i>) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (<i>Vigna radiata</i>) Flour. MDPI AG, 2024.