NÚÑEZ-GASTÉLUM, J. A.; MACIEL-ORTIZ, F. E.; MARTÍNEZ-RUIZ, N. del R.; ALVAREZ-PARRILLA, E.; DE LA ROSA, L. A.; MERCADO-MERCADO, G.; SÁYAGO-AYERDI, S. G.; RODRIGO-GARCÍA, J.; RODRÍGUEZ-NÚÑEZ, J. R. Incorporation of Moringa oleifera pods onto breads improves nutrient contents, phytochemicals bioaccessibility and reduces the predicted glycemic index. Emirates Journal of Food and Agriculture, [S. l.], v. 35, n. 7, 2023. DOI: 10.9755/ejfa.2023.v35.i6.3121. Disponível em: https://www.ejfa.me/index.php/journal/article/view/3121. Acesso em: 10 oct. 2025.