Cita APA (7a ed.)
Paucar-Menacho, L. M., Lavado-Cruz, A., Salvador-Reyes, R., Verona-Ruiz, A., Gonzales-Capcha, J., Quezada-Berrú, S., . . . Schmiele, M. (2026). Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes. Plant Foods for Human Nutrition, 81(3), 1-11.
Cita Chicago Style (17a ed.)
Paucar-Menacho, Luz María, Alicia Lavado-Cruz, Rebeca Salvador-Reyes, Anggie Verona-Ruiz, John Gonzales-Capcha, Soledad Quezada-Berrú, Cesar Moreno-Rojo, Sander Moreira Rodrigues, y Marcio Schmiele. "Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes." Plant Foods for Human Nutrition 81, no. 3 (2026): 1-11.
Cita MLA (9a ed.)
Paucar-Menacho, Luz María, et al. "Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes." Plant Foods for Human Nutrition, vol. 81, no. 3, 2026, pp. 1-11.
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