Chulibert, M.E.; Roppolo, P.; Buzzanca, C.; Alfonzo, A.; Viola, E.; Sciurba, L.; Tinebra, I.; D’Amico, A.; Farina, V.; Piazzese, D.;
et al. Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. Antioxidants 2024, 13, 1278.
https://doi.org/10.3390/antiox13111278
AMA Style
Chulibert ME, Roppolo P, Buzzanca C, Alfonzo A, Viola E, Sciurba L, Tinebra I, D’Amico A, Farina V, Piazzese D,
et al. Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. Antioxidants. 2024; 13(11):1278.
https://doi.org/10.3390/antiox13111278
Chicago/Turabian Style
Chulibert, María Eugenia, Pasquale Roppolo, Carla Buzzanca, Antonio Alfonzo, Enrico Viola, Lino Sciurba, Ilenia Tinebra, Angela D’Amico, Vittorio Farina, Daniela Piazzese,
and et al. 2024. "Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse" Antioxidants 13, no. 11: 1278.
https://doi.org/10.3390/antiox13111278
APA Style
Chulibert, M. E., Roppolo, P., Buzzanca, C., Alfonzo, A., Viola, E., Sciurba, L., Tinebra, I., D’Amico, A., Farina, V., Piazzese, D., Di Stefano, V., Barbera, M., Gaglio, R., & Settanni, L.
(2024). Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse. Antioxidants, 13(11), 1278.
https://doi.org/10.3390/antiox13111278
