Takemura, M.R.C.; da Graça, J.S.; Furtado, M.M.; Marques, M.C.; Sant’Ana, A.S.; Maróstica Junior, M.R.; Mariutti, L.R.B.; Geloneze, B.; Cazarin, C.B.B.
Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses. Foods 2024, 13, 2878.
https://doi.org/10.3390/foods13182878
AMA Style
Takemura MRC, da Graça JS, Furtado MM, Marques MC, Sant’Ana AS, Maróstica Junior MR, Mariutti LRB, Geloneze B, Cazarin CBB.
Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses. Foods. 2024; 13(18):2878.
https://doi.org/10.3390/foods13182878
Chicago/Turabian Style
Takemura, Miriam Regina Canesin, Juliana Silva da Graça, Marianna Miranda Furtado, Marcella Camargo Marques, Anderson S. Sant’Ana, Mário Roberto Maróstica Junior, Lilian Regina Barros Mariutti, Bruno Geloneze, and Cinthia Baú Betim Cazarin.
2024. "Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses" Foods 13, no. 18: 2878.
https://doi.org/10.3390/foods13182878
APA Style
Takemura, M. R. C., da Graça, J. S., Furtado, M. M., Marques, M. C., Sant’Ana, A. S., Maróstica Junior, M. R., Mariutti, L. R. B., Geloneze, B., & Cazarin, C. B. B.
(2024). Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses. Foods, 13(18), 2878.
https://doi.org/10.3390/foods13182878
