Iacobellis, I.; Lisi, A.; Vacca, M.; Apa, C.A.; Celano, G.; Mancini, L.; Minervini, F.; Calasso, M.; De Angelis, M.
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta. Foods 2024, 13, 3608.
https://doi.org/10.3390/foods13223608
AMA Style
Iacobellis I, Lisi A, Vacca M, Apa CA, Celano G, Mancini L, Minervini F, Calasso M, De Angelis M.
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta. Foods. 2024; 13(22):3608.
https://doi.org/10.3390/foods13223608
Chicago/Turabian Style
Iacobellis, Ilaria, Alessia Lisi, Mirco Vacca, Carmen Aurora Apa, Giuseppe Celano, Leonardo Mancini, Fabio Minervini, Maria Calasso, and Maria De Angelis.
2024. "Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta" Foods 13, no. 22: 3608.
https://doi.org/10.3390/foods13223608
APA Style
Iacobellis, I., Lisi, A., Vacca, M., Apa, C. A., Celano, G., Mancini, L., Minervini, F., Calasso, M., & De Angelis, M.
(2024). Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta. Foods, 13(22), 3608.
https://doi.org/10.3390/foods13223608
