Centeno, A.C.L.; Aguiar, E.; Santos, F.; Queiroz, V.; Conti-Silva, A.; Krupa-Kozak, U.; Capriles, V.
Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Appl. Sci. 2021, 11, 8186.
https://doi.org/10.3390/app11178186
AMA Style
Centeno ACL, Aguiar E, Santos F, Queiroz V, Conti-Silva A, Krupa-Kozak U, Capriles V.
Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Applied Sciences. 2021; 11(17):8186.
https://doi.org/10.3390/app11178186
Chicago/Turabian Style
Centeno, Ana Carolina L., Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak, and Vanessa Capriles.
2021. "Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach" Applied Sciences 11, no. 17: 8186.
https://doi.org/10.3390/app11178186
APA Style
Centeno, A. C. L., Aguiar, E., Santos, F., Queiroz, V., Conti-Silva, A., Krupa-Kozak, U., & Capriles, V.
(2021). Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Applied Sciences, 11(17), 8186.
https://doi.org/10.3390/app11178186
