Hernández-López, I.; Alamprese, C.; Cappa, C.; Prieto-Santiago, V.; Abadias, M.; Aguiló-Aguayo, I.
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023, 12, 3724.
https://doi.org/10.3390/foods12203724
AMA Style
Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I.
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods. 2023; 12(20):3724.
https://doi.org/10.3390/foods12203724
Chicago/Turabian Style
Hernández-López, Israel, Cristina Alamprese, Carola Cappa, Virginia Prieto-Santiago, Maribel Abadias, and Ingrid Aguiló-Aguayo.
2023. "Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength" Foods 12, no. 20: 3724.
https://doi.org/10.3390/foods12203724
APA Style
Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadias, M., & Aguiló-Aguayo, I.
(2023). Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods, 12(20), 3724.
https://doi.org/10.3390/foods12203724