Canale, M.; Sanfilippo, R.; Strano, M.C.; Bavaro, A.R.; Amenta, M.; Bizzini, M.; Allegra, M.; Blangiforti, S.; Spina, A.
Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response. Foods 2024, 13, 2711.
https://doi.org/10.3390/foods13172711
AMA Style
Canale M, Sanfilippo R, Strano MC, Bavaro AR, Amenta M, Bizzini M, Allegra M, Blangiforti S, Spina A.
Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response. Foods. 2024; 13(17):2711.
https://doi.org/10.3390/foods13172711
Chicago/Turabian Style
Canale, Michele, Rosalia Sanfilippo, Maria Concetta Strano, Anna Rita Bavaro, Margherita Amenta, Michele Bizzini, Maria Allegra, Sebastiano Blangiforti, and Alfio Spina.
2024. "Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response" Foods 13, no. 17: 2711.
https://doi.org/10.3390/foods13172711
APA Style
Canale, M., Sanfilippo, R., Strano, M. C., Bavaro, A. R., Amenta, M., Bizzini, M., Allegra, M., Blangiforti, S., & Spina, A.
(2024). Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response. Foods, 13(17), 2711.
https://doi.org/10.3390/foods13172711