Merlino, M.; Tripodi, G.; Cincotta, F.; Prestia, O.; Miller, A.; Gattuso, A.; Verzera, A.; Condurso, C.
Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour. Foods 2022, 11, 2783.
https://doi.org/10.3390/foods11182783
AMA Style
Merlino M, Tripodi G, Cincotta F, Prestia O, Miller A, Gattuso A, Verzera A, Condurso C.
Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour. Foods. 2022; 11(18):2783.
https://doi.org/10.3390/foods11182783
Chicago/Turabian Style
Merlino, Maria, Gianluca Tripodi, Fabrizio Cincotta, Ottavia Prestia, Anthea Miller, Antonio Gattuso, Antonella Verzera, and Concetta Condurso.
2022. "Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour" Foods 11, no. 18: 2783.
https://doi.org/10.3390/foods11182783
APA Style
Merlino, M., Tripodi, G., Cincotta, F., Prestia, O., Miller, A., Gattuso, A., Verzera, A., & Condurso, C.
(2022). Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour. Foods, 11(18), 2783.
https://doi.org/10.3390/foods11182783
