Article Versions Notes

Piazza I, Carnevali P, Faccini N, Baronchelli M, Terzi V, Morcia C, Ghizzoni R, Patrone V, Morelli L, Cervini M, et al. Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications. Foods. 2023; 12(18):3418. https://doi.org/10.3390/foods12183418

Piazza, Isabella, Paola Carnevali, Nadia Faccini, Marina Baronchelli, Valeria Terzi, Caterina Morcia, Roberta Ghizzoni, Vania Patrone, Lorenzo Morelli, Mariasole Cervini, and et al. 2023. "Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications" Foods 12, no. 18: 3418. https://doi.org/10.3390/foods12183418

Piazza, I., Carnevali, P., Faccini, N., Baronchelli, M., Terzi, V., Morcia, C., Ghizzoni, R., Patrone, V., Morelli, L., Cervini, M., & Giuberti, G. (2023). Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications. Foods, 12(18), 3418. https://doi.org/10.3390/foods12183418