Article Versions Notes

Taglieri I, Sanmartin C, Venturi F, Macaluso M, Bianchi A, Sgherri C, Quartacci MF, De Leo M, Pistelli L, Palla F, et al. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties. Foods. 2021; 10(5):942. https://doi.org/10.3390/foods10050942

Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci, Marinella De Leo, Luisa Pistelli, Fabrizio Palla, and et al. 2021. "Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties" Foods 10, no. 5: 942. https://doi.org/10.3390/foods10050942

Taglieri, I., Sanmartin, C., Venturi, F., Macaluso, M., Bianchi, A., Sgherri, C., Quartacci, M. F., De Leo, M., Pistelli, L., Palla, F., Flamini, G., & Zinnai, A. (2021). Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties. Foods, 10(5), 942. https://doi.org/10.3390/foods10050942