Aguilar-Raymundo, V. G. y Altamirano-Fortoul, R. (2026) «Mesquite pod flour (Prosopis laevigata): Physicochemical composition, amino acid profile, water and oil absorption capacity, hemagglutinins, phenols, and flavonoids», Agroindustrial Science, 16(1), pp. 127-135. doi: 10.17268/agroind.sci.2026.01.13.