Costantini, M.; Sabovics, M.; Galoburda, R.; Kince, T.; Straumite, E.; Summo, C.; Pasqualone, A.
Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021, 10, 3015.
https://doi.org/10.3390/foods10123015
AMA Style
Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A.
Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods. 2021; 10(12):3015.
https://doi.org/10.3390/foods10123015
Chicago/Turabian Style
Costantini, Michela, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, and Antonella Pasqualone.
2021. "Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks" Foods 10, no. 12: 3015.
https://doi.org/10.3390/foods10123015
APA Style
Costantini, M., Sabovics, M., Galoburda, R., Kince, T., Straumite, E., Summo, C., & Pasqualone, A.
(2021). Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods, 10(12), 3015.
https://doi.org/10.3390/foods10123015
