Maietti, A.; Marchetti, N.; Baraldo, N.; Fontana, R.; Tedeschi, P.
Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life. Appl. Sci. 2025, 15, 5174.
https://doi.org/10.3390/app15095174
AMA Style
Maietti A, Marchetti N, Baraldo N, Fontana R, Tedeschi P.
Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life. Applied Sciences. 2025; 15(9):5174.
https://doi.org/10.3390/app15095174
Chicago/Turabian Style
Maietti, Annalisa, Nicola Marchetti, Nada Baraldo, Riccardo Fontana, and Paola Tedeschi.
2025. "Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life" Applied Sciences 15, no. 9: 5174.
https://doi.org/10.3390/app15095174
APA Style
Maietti, A., Marchetti, N., Baraldo, N., Fontana, R., & Tedeschi, P.
(2025). Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life. Applied Sciences, 15(9), 5174.
https://doi.org/10.3390/app15095174