Di Renzo, T.; Trivisonno, M.C.; Nazzaro, S.; Reale, A.; Messia, M.C.
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread. Foods 2024, 13, 1382.
https://doi.org/10.3390/foods13091382
AMA Style
Di Renzo T, Trivisonno MC, Nazzaro S, Reale A, Messia MC.
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread. Foods. 2024; 13(9):1382.
https://doi.org/10.3390/foods13091382
Chicago/Turabian Style
Di Renzo, Tiziana, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale, and Maria Cristina Messia.
2024. "Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread" Foods 13, no. 9: 1382.
https://doi.org/10.3390/foods13091382
APA Style
Di Renzo, T., Trivisonno, M. C., Nazzaro, S., Reale, A., & Messia, M. C.
(2024). Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread. Foods, 13(9), 1382.
https://doi.org/10.3390/foods13091382