Giovanelli, G.; Bresciani, A.; Benedetti, S.; Chiodaroli, G.; Ratti, S.; Buratti, S.; Marti, A.
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods 2023, 12, 3578.
https://doi.org/10.3390/foods12193578
AMA Style
Giovanelli G, Bresciani A, Benedetti S, Chiodaroli G, Ratti S, Buratti S, Marti A.
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods. 2023; 12(19):3578.
https://doi.org/10.3390/foods12193578
Chicago/Turabian Style
Giovanelli, Gabriella, Andrea Bresciani, Simona Benedetti, Giulia Chiodaroli, Simona Ratti, Susanna Buratti, and Alessandra Marti.
2023. "Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses" Foods 12, no. 19: 3578.
https://doi.org/10.3390/foods12193578
APA Style
Giovanelli, G., Bresciani, A., Benedetti, S., Chiodaroli, G., Ratti, S., Buratti, S., & Marti, A.
(2023). Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods, 12(19), 3578.
https://doi.org/10.3390/foods12193578