Froiio, F.; Cristiano, M.C.; Mancuso, A.; Iannone, M.; Paolino, D.
Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour. Appl. Sci. 2020, 10, 6963.
https://doi.org/10.3390/app10196963
AMA Style
Froiio F, Cristiano MC, Mancuso A, Iannone M, Paolino D.
Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour. Applied Sciences. 2020; 10(19):6963.
https://doi.org/10.3390/app10196963
Chicago/Turabian Style
Froiio, Francesca, Maria Chiara Cristiano, Antonia Mancuso, Michelangelo Iannone, and Donatella Paolino.
2020. "Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour" Applied Sciences 10, no. 19: 6963.
https://doi.org/10.3390/app10196963
APA Style
Froiio, F., Cristiano, M. C., Mancuso, A., Iannone, M., & Paolino, D.
(2020). Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour. Applied Sciences, 10(19), 6963.
https://doi.org/10.3390/app10196963