Keramari, S.; Nouska, C.; Hatzikamari, M.; Biliaderis, C.G.; Lazaridou, A.
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods 2024, 13, 2300.
https://doi.org/10.3390/foods13142300
AMA Style
Keramari S, Nouska C, Hatzikamari M, Biliaderis CG, Lazaridou A.
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods. 2024; 13(14):2300.
https://doi.org/10.3390/foods13142300
Chicago/Turabian Style
Keramari, Sevasti, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis, and Athina Lazaridou.
2024. "Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour" Foods 13, no. 14: 2300.
https://doi.org/10.3390/foods13142300
APA Style
Keramari, S., Nouska, C., Hatzikamari, M., Biliaderis, C. G., & Lazaridou, A.
(2024). Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods, 13(14), 2300.
https://doi.org/10.3390/foods13142300