Cimini, A.; Poliziani, A.; Antonelli, G.; Sestili, F.; Lafiandra, D.; Moresi, M.
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures. Foods 2022, 11, 2510.
https://doi.org/10.3390/foods11162510
AMA Style
Cimini A, Poliziani A, Antonelli G, Sestili F, Lafiandra D, Moresi M.
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures. Foods. 2022; 11(16):2510.
https://doi.org/10.3390/foods11162510
Chicago/Turabian Style
Cimini, Alessio, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, and Mauro Moresi.
2022. "Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures" Foods 11, no. 16: 2510.
https://doi.org/10.3390/foods11162510
APA Style
Cimini, A., Poliziani, A., Antonelli, G., Sestili, F., Lafiandra, D., & Moresi, M.
(2022). Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures. Foods, 11(16), 2510.
https://doi.org/10.3390/foods11162510