Cappa, C.; Laureati, M.; Casiraghi, M.C.; Erba, D.; Vezzani, M.; Lucisano, M.; Alamprese, C.
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta. Foods 2021, 10, 91.
https://doi.org/10.3390/foods10010091
AMA Style
Cappa C, Laureati M, Casiraghi MC, Erba D, Vezzani M, Lucisano M, Alamprese C.
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta. Foods. 2021; 10(1):91.
https://doi.org/10.3390/foods10010091
Chicago/Turabian Style
Cappa, Carola, Monica Laureati, Maria Cristina Casiraghi, Daniela Erba, Maurizio Vezzani, Mara Lucisano, and Cristina Alamprese.
2021. "Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta" Foods 10, no. 1: 91.
https://doi.org/10.3390/foods10010091
APA Style
Cappa, C., Laureati, M., Casiraghi, M. C., Erba, D., Vezzani, M., Lucisano, M., & Alamprese, C.
(2021). Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta. Foods, 10(1), 91.
https://doi.org/10.3390/foods10010091
