Navarro, J.L.; López, M.S.; Salvucci, E.; León, A.E.; Steffolani, M.E.
Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread . Foods 2025, 14, 2805.
https://doi.org/10.3390/foods14162805
AMA Style
Navarro JL, López MS, Salvucci E, León AE, Steffolani ME.
Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread . Foods. 2025; 14(16):2805.
https://doi.org/10.3390/foods14162805
Chicago/Turabian Style
Navarro, José Luis, MarÃa Soledad López, Emiliano Salvucci, Alberto Edel León, and MarÃa Eugenia Steffolani.
2025. "Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread " Foods 14, no. 16: 2805.
https://doi.org/10.3390/foods14162805
APA Style
Navarro, J. L., López, M. S., Salvucci, E., León, A. E., & Steffolani, M. E.
(2025). Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread . Foods, 14(16), 2805.
https://doi.org/10.3390/foods14162805