Peñalver, R.; DÃaz-Vásquez, W.; Maulén, M.; Nieto, G.
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough. Sustainability 2024, 16, 3297.
https://doi.org/10.3390/su16083297
AMA Style
Peñalver R, DÃaz-Vásquez W, Maulén M, Nieto G.
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough. Sustainability. 2024; 16(8):3297.
https://doi.org/10.3390/su16083297
Chicago/Turabian Style
Peñalver, RocÃo, Waldo DÃaz-Vásquez, Mario Maulén, and Gema Nieto.
2024. "Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough" Sustainability 16, no. 8: 3297.
https://doi.org/10.3390/su16083297
APA Style
Peñalver, R., DÃaz-Vásquez, W., Maulén, M., & Nieto, G.
(2024). Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough. Sustainability, 16(8), 3297.
https://doi.org/10.3390/su16083297