Culetu, A.; Duta, D.E.; Papageorgiou, M.; Varzakas, T.
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021, 10, 3121.
https://doi.org/10.3390/foods10123121
AMA Style
Culetu A, Duta DE, Papageorgiou M, Varzakas T.
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods. 2021; 10(12):3121.
https://doi.org/10.3390/foods10123121
Chicago/Turabian Style
Culetu, Alina, Denisa Eglantina Duta, Maria Papageorgiou, and Theodoros Varzakas.
2021. "The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index" Foods 10, no. 12: 3121.
https://doi.org/10.3390/foods10123121
APA Style
Culetu, A., Duta, D. E., Papageorgiou, M., & Varzakas, T.
(2021). The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods, 10(12), 3121.
https://doi.org/10.3390/foods10123121