Rosati, S.; Gaeta, I.; Maiuro, L.; Trivisonno, M.C.; Messia, M.C.; Sorrentino, E.
Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. Life 2025, 15, 1571.
https://doi.org/10.3390/life15101571
AMA Style
Rosati S, Gaeta I, Maiuro L, Trivisonno MC, Messia MC, Sorrentino E.
Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. Life. 2025; 15(10):1571.
https://doi.org/10.3390/life15101571
Chicago/Turabian Style
Rosati, Sebastiano, Ilenia Gaeta, Lucia Maiuro, Maria Carmela Trivisonno, Maria Cristina Messia, and Elena Sorrentino.
2025. "Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties" Life 15, no. 10: 1571.
https://doi.org/10.3390/life15101571
APA Style
Rosati, S., Gaeta, I., Maiuro, L., Trivisonno, M. C., Messia, M. C., & Sorrentino, E.
(2025). Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties. Life, 15(10), 1571.
https://doi.org/10.3390/life15101571