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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

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

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