Aguilar-Raymundo, Victoria Guadalupe, y Rossana Altamirano-Fortoul. «Mesquite Pod Flour (Prosopis laevigata): Physicochemical Composition, Amino Acid Profile, Water and Oil Absorption Capacity, Hemagglutinins, Phenols, and Flavonoids». Agroindustrial Science 16, no. 1 (enero 5, 2026): 127-135. Accedido enero 14, 2026. https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/7149.