Valerio, F.; Di Biase, M.; Cifarelli, V.; Lonigro, S.L.; Maalej, A.; Plazzotta, S.; Manzocco, L.; Calligaris, S.; Maalej, H.
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread. Foods 2024, 13, 3238.
https://doi.org/10.3390/foods13203238
AMA Style
Valerio F, Di Biase M, Cifarelli V, Lonigro SL, Maalej A, Plazzotta S, Manzocco L, Calligaris S, Maalej H.
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread. Foods. 2024; 13(20):3238.
https://doi.org/10.3390/foods13203238
Chicago/Turabian Style
Valerio, Francesca, Mariaelena Di Biase, Valentina Cifarelli, Stella Lisa Lonigro, Amina Maalej, Stella Plazzotta, Lara Manzocco, Sonia Calligaris, and Hana Maalej.
2024. "Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread" Foods 13, no. 20: 3238.
https://doi.org/10.3390/foods13203238
APA Style
Valerio, F., Di Biase, M., Cifarelli, V., Lonigro, S. L., Maalej, A., Plazzotta, S., Manzocco, L., Calligaris, S., & Maalej, H.
(2024). Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread. Foods, 13(20), 3238.
https://doi.org/10.3390/foods13203238
