Cardullo, N.; Muccilli, V.; Di Stefano, V.; Bonacci, S.; Sollima, L.; Melilli, M.G.
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition. Molecules 2022, 27, 2482.
https://doi.org/10.3390/molecules27082482
AMA Style
Cardullo N, Muccilli V, Di Stefano V, Bonacci S, Sollima L, Melilli MG.
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition. Molecules. 2022; 27(8):2482.
https://doi.org/10.3390/molecules27082482
Chicago/Turabian Style
Cardullo, Nunzio, Vera Muccilli, Vita Di Stefano, Sonia Bonacci, Lucia Sollima, and Maria Grazia Melilli.
2022. "Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition" Molecules 27, no. 8: 2482.
https://doi.org/10.3390/molecules27082482
APA Style
Cardullo, N., Muccilli, V., Di Stefano, V., Bonacci, S., Sollima, L., & Melilli, M. G.
(2022). Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition. Molecules, 27(8), 2482.
https://doi.org/10.3390/molecules27082482