Caporizzi, R.; Schönlechner, R.; D’amico, S.; Severini, C.; Derossi, A.
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods 2023, 12, 609.
https://doi.org/10.3390/foods12030609
AMA Style
Caporizzi R, Schönlechner R, D’amico S, Severini C, Derossi A.
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods. 2023; 12(3):609.
https://doi.org/10.3390/foods12030609
Chicago/Turabian Style
Caporizzi, Rossella, Regine Schönlechner, Stefano D’amico, Carla Severini, and Antonio Derossi.
2023. "Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties" Foods 12, no. 3: 609.
https://doi.org/10.3390/foods12030609
APA Style
Caporizzi, R., Schönlechner, R., D’amico, S., Severini, C., & Derossi, A.
(2023). Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods, 12(3), 609.
https://doi.org/10.3390/foods12030609