APA (7th ed.) Citation

Barrial-Lujan, A. I., Camacho, M. d. M., Martínez-Navarrete, N., & García-Martínez, E. (2026). Effect of Processing and Gum Arabic Addition on the Composition and In Vitro Functional Properties of Faba Bean (Vicia faba L.) Pod Flour. Applied Sciences (2076-3417), 16(11), 5437. https://doi.org/10.3390/app16115437

Chicago Style (17th ed.) Citation

Barrial-Lujan, Abel I., María del Mar Camacho, Nuria Martínez-Navarrete, and Eva García-Martínez. "Effect of Processing and Gum Arabic Addition on the Composition and In Vitro Functional Properties of Faba Bean (Vicia Faba L.) Pod Flour." Applied Sciences (2076-3417) 16, no. 11 (2026): 5437. https://doi.org/10.3390/app16115437.

MLA (9th ed.) Citation

Barrial-Lujan, Abel I., et al. "Effect of Processing and Gum Arabic Addition on the Composition and In Vitro Functional Properties of Faba Bean (Vicia Faba L.) Pod Flour." Applied Sciences (2076-3417), vol. 16, no. 11, 2026, p. 5437, https://doi.org/10.3390/app16115437.