Fernández-Canto, M.N.; García-Gómez, M.B.; Boado-Crego, S.; Vázquez-Odériz, M.L.; Muñoz-Ferreiro, M.N.; Lombardero-Fernández, M.; Pereira-Lorenzo, S.; Romero-Rodríguez, M.Á.
Element Content in Different Wheat Flours and Bread Varieties. Foods 2022, 11, 3176.
https://doi.org/10.3390/foods11203176
AMA Style
Fernández-Canto MN, García-Gómez MB, Boado-Crego S, Vázquez-Odériz ML, Muñoz-Ferreiro MN, Lombardero-Fernández M, Pereira-Lorenzo S, Romero-Rodríguez MÁ.
Element Content in Different Wheat Flours and Bread Varieties. Foods. 2022; 11(20):3176.
https://doi.org/10.3390/foods11203176
Chicago/Turabian Style
Fernández-Canto, María Nerea, María Belén García-Gómez, Sonia Boado-Crego, María Lourdes Vázquez-Odériz, María Nieves Muñoz-Ferreiro, Matilde Lombardero-Fernández, Santiago Pereira-Lorenzo, and María Ángeles Romero-Rodríguez.
2022. "Element Content in Different Wheat Flours and Bread Varieties" Foods 11, no. 20: 3176.
https://doi.org/10.3390/foods11203176
APA Style
Fernández-Canto, M. N., García-Gómez, M. B., Boado-Crego, S., Vázquez-Odériz, M. L., Muñoz-Ferreiro, M. N., Lombardero-Fernández, M., Pereira-Lorenzo, S., & Romero-Rodríguez, M. Á.
(2022). Element Content in Different Wheat Flours and Bread Varieties. Foods, 11(20), 3176.
https://doi.org/10.3390/foods11203176
