Cappa, C.; Lucisano, M.; Raineri, A.; Fongaro, L.; Foschino, R.; Mariotti, M.
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties. Foods 2016, 5, 69.
https://doi.org/10.3390/foods5040069
AMA Style
Cappa C, Lucisano M, Raineri A, Fongaro L, Foschino R, Mariotti M.
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties. Foods. 2016; 5(4):69.
https://doi.org/10.3390/foods5040069
Chicago/Turabian Style
Cappa, Carola, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, and Manuela Mariotti.
2016. "Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties" Foods 5, no. 4: 69.
https://doi.org/10.3390/foods5040069
APA Style
Cappa, C., Lucisano, M., Raineri, A., Fongaro, L., Foschino, R., & Mariotti, M.
(2016). Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties. Foods, 5(4), 69.
https://doi.org/10.3390/foods5040069