Laignier, F.; Akutsu, R.d.C.d.A.; Lima, B.R.d.; Zandonadi, R.P.; Raposo, A.; Saraiva, A.; Botelho, R.B.A.
Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread. Foods 2022, 11, 1379.
https://doi.org/10.3390/foods11101379
AMA Style
Laignier F, Akutsu RdCdA, Lima BRd, Zandonadi RP, Raposo A, Saraiva A, Botelho RBA.
Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread. Foods. 2022; 11(10):1379.
https://doi.org/10.3390/foods11101379
Chicago/Turabian Style
Laignier, Fernanda, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, and Raquel Braz Assunção Botelho.
2022. "Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread" Foods 11, no. 10: 1379.
https://doi.org/10.3390/foods11101379
APA Style
Laignier, F., Akutsu, R. d. C. d. A., Lima, B. R. d., Zandonadi, R. P., Raposo, A., Saraiva, A., & Botelho, R. B. A.
(2022). Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread. Foods, 11(10), 1379.
https://doi.org/10.3390/foods11101379