Cervini, M.; Lobuono, C.; Volpe, F.; Curatolo, F.M.; Scazzina, F.; Dall’Asta, M.; Giuberti, G.
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications. Foods 2024, 13, 2315.
https://doi.org/10.3390/foods13152315
AMA Style
Cervini M, Lobuono C, Volpe F, Curatolo FM, Scazzina F, Dall’Asta M, Giuberti G.
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications. Foods. 2024; 13(15):2315.
https://doi.org/10.3390/foods13152315
Chicago/Turabian Style
Cervini, Mariasole, Chiara Lobuono, Federica Volpe, Francesco Matteo Curatolo, Francesca Scazzina, Margherita Dall’Asta, and Gianluca Giuberti.
2024. "Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications" Foods 13, no. 15: 2315.
https://doi.org/10.3390/foods13152315
APA Style
Cervini, M., Lobuono, C., Volpe, F., Curatolo, F. M., Scazzina, F., Dall’Asta, M., & Giuberti, G.
(2024). Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications. Foods, 13(15), 2315.
https://doi.org/10.3390/foods13152315