Marchini, M.; Paciulli, M.; Broccardo, L.; Tuccio, M.G.; Scazzina, F.; Cirlini, M.; Carini, E.
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops. Foods 2023, 12, 1638.
https://doi.org/10.3390/foods12081638
AMA Style
Marchini M, Paciulli M, Broccardo L, Tuccio MG, Scazzina F, Cirlini M, Carini E.
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops. Foods. 2023; 12(8):1638.
https://doi.org/10.3390/foods12081638
Chicago/Turabian Style
Marchini, Mia, Maria Paciulli, Lorenza Broccardo, Maria Grazia Tuccio, Francesca Scazzina, Martina Cirlini, and Eleonora Carini.
2023. "Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops" Foods 12, no. 8: 1638.
https://doi.org/10.3390/foods12081638
APA Style
Marchini, M., Paciulli, M., Broccardo, L., Tuccio, M. G., Scazzina, F., Cirlini, M., & Carini, E.
(2023). Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops. Foods, 12(8), 1638.
https://doi.org/10.3390/foods12081638