Spina, A.; Summo, C.; Timpanaro, N.; Canale, M.; Sanfilippo, R.; Amenta, M.; Strano, M.C.; Allegra, M.; Papa, M.; Pasqualone, A.
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods 2024, 13, 807.
https://doi.org/10.3390/foods13050807
AMA Style
Spina A, Summo C, Timpanaro N, Canale M, Sanfilippo R, Amenta M, Strano MC, Allegra M, Papa M, Pasqualone A.
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods. 2024; 13(5):807.
https://doi.org/10.3390/foods13050807
Chicago/Turabian Style
Spina, Alfio, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, and Antonella Pasqualone.
2024. "Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality" Foods 13, no. 5: 807.
https://doi.org/10.3390/foods13050807
APA Style
Spina, A., Summo, C., Timpanaro, N., Canale, M., Sanfilippo, R., Amenta, M., Strano, M. C., Allegra, M., Papa, M., & Pasqualone, A.
(2024). Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods, 13(5), 807.
https://doi.org/10.3390/foods13050807