Di Renzo, T.; Cascone, G.; Crescente, G.; Reale, A.; Menga, V.; D’Apolito, M.; Nazzaro, S.; Volpe, M.G.; Moccia, S.
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects. Foods 2023, 12, 4096.
https://doi.org/10.3390/foods12224096
AMA Style
Di Renzo T, Cascone G, Crescente G, Reale A, Menga V, D’Apolito M, Nazzaro S, Volpe MG, Moccia S.
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects. Foods. 2023; 12(22):4096.
https://doi.org/10.3390/foods12224096
Chicago/Turabian Style
Di Renzo, Tiziana, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe, and Stefania Moccia.
2023. "Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects" Foods 12, no. 22: 4096.
https://doi.org/10.3390/foods12224096
APA Style
Di Renzo, T., Cascone, G., Crescente, G., Reale, A., Menga, V., D’Apolito, M., Nazzaro, S., Volpe, M. G., & Moccia, S.
(2023). Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects. Foods, 12(22), 4096.
https://doi.org/10.3390/foods12224096
