Martínez, E.; García-Martínez, R.; Álvarez-Ortí, M.; Rabadán, A.; Pardo-Giménez, A.; Pardo, J.E.
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. Foods 2021, 10, 1213.
https://doi.org/10.3390/foods10061213
AMA Style
Martínez E, García-Martínez R, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A, Pardo JE.
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. Foods. 2021; 10(6):1213.
https://doi.org/10.3390/foods10061213
Chicago/Turabian Style
Martínez, Elena, Rita García-Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, and José E. Pardo.
2021. "Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects" Foods 10, no. 6: 1213.
https://doi.org/10.3390/foods10061213
APA Style
Martínez, E., García-Martínez, R., Álvarez-Ortí, M., Rabadán, A., Pardo-Giménez, A., & Pardo, J. E.
(2021). Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. Foods, 10(6), 1213.
https://doi.org/10.3390/foods10061213