Canale, M.; Sanfilippo, R.; Strano, M.C.; Amenta, M.; Allegra, M.; Proetto, I.; Papa, M.; Palmeri, R.; Todaro, A.; Spina, A.
Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage. Foods 2023, 12, 3419.
https://doi.org/10.3390/foods12183419
AMA Style
Canale M, Sanfilippo R, Strano MC, Amenta M, Allegra M, Proetto I, Papa M, Palmeri R, Todaro A, Spina A.
Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage. Foods. 2023; 12(18):3419.
https://doi.org/10.3390/foods12183419
Chicago/Turabian Style
Canale, Michele, Rosalia Sanfilippo, Maria Concetta Strano, Margherita Amenta, Maria Allegra, Ilaria Proetto, Martina Papa, Rosa Palmeri, Aldo Todaro, and Alfio Spina.
2023. "Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage" Foods 12, no. 18: 3419.
https://doi.org/10.3390/foods12183419
APA Style
Canale, M., Sanfilippo, R., Strano, M. C., Amenta, M., Allegra, M., Proetto, I., Papa, M., Palmeri, R., Todaro, A., & Spina, A.
(2023). Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage. Foods, 12(18), 3419.
https://doi.org/10.3390/foods12183419
