Cervini, M., Frustace, A., Garrido, G. D., Rocchetti, G., & Giuberti, G. (2021). Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon.
Stile di citazione ChicagoCervini, Mariasole, Antonello Frustace, Guillermo Duserm Garrido, Gabriele Rocchetti, e Gianluca Giuberti. "Nutritional, Physical and Sensory Characteristics of Gluten-free Biscuits Incorporated With a Novel Resistant Starch Ingredient." Heliyon 2021.
Citazione MLACervini, Mariasole, et al. "Nutritional, Physical and Sensory Characteristics of Gluten-free Biscuits Incorporated With a Novel Resistant Starch Ingredient." Heliyon 2021.
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