la Gatta, B.; Rutigliano, M.; Liberatore, M.T.; Dilucia, F.; Palmitessa, M.; Di Luccia, A.; Lamacchia, C.
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods 2023, 12, 2699.
https://doi.org/10.3390/foods12142699
AMA Style
la Gatta B, Rutigliano M, Liberatore MT, Dilucia F, Palmitessa M, Di Luccia A, Lamacchia C.
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods. 2023; 12(14):2699.
https://doi.org/10.3390/foods12142699
Chicago/Turabian Style
la Gatta, Barbara, Mariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, Maurizio Palmitessa, Aldo Di Luccia, and Carmela Lamacchia.
2023. "Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality" Foods 12, no. 14: 2699.
https://doi.org/10.3390/foods12142699
APA Style
la Gatta, B., Rutigliano, M., Liberatore, M. T., Dilucia, F., Palmitessa, M., Di Luccia, A., & Lamacchia, C.
(2023). Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality. Foods, 12(14), 2699.
https://doi.org/10.3390/foods12142699