Molfetta, M., Celano, G., & Minervini, F. (2021). Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads. Foods.
Citação norma ChicagoMolfetta, Mariagrazia, Giuseppe Celano, and Fabio Minervini. "Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads As Compared to Durum Wheat Semolina-Based Breads." Foods 2021.
MLA引文Molfetta, Mariagrazia, Giuseppe Celano, and Fabio Minervini. "Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads As Compared to Durum Wheat Semolina-Based Breads." Foods 2021.
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