Ruiz-Aceituno, L.; Casado, N.; Arriero-Romo, E.; Morante-Zarcero, S.; Lázaro, A.; Sierra, I.
Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices. Appl. Sci. 2024, 14, 3348.
https://doi.org/10.3390/app14083348
AMA Style
Ruiz-Aceituno L, Casado N, Arriero-Romo E, Morante-Zarcero S, Lázaro A, Sierra I.
Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices. Applied Sciences. 2024; 14(8):3348.
https://doi.org/10.3390/app14083348
Chicago/Turabian Style
Ruiz-Aceituno, Laura, Natalia Casado, Emma Arriero-Romo, Sonia Morante-Zarcero, Almudena Lázaro, and Isabel Sierra.
2024. "Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices" Applied Sciences 14, no. 8: 3348.
https://doi.org/10.3390/app14083348
APA Style
Ruiz-Aceituno, L., Casado, N., Arriero-Romo, E., Morante-Zarcero, S., Lázaro, A., & Sierra, I.
(2024). Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices. Applied Sciences, 14(8), 3348.
https://doi.org/10.3390/app14083348