The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Pasqualone, A.; De Angelis, D.; Squeo, G.; Difonzo, G.; Caponio, F.; Summo, C. The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods 2019, 8, 504. https://doi.org/10.3390/foods8100504
Pasqualone A, De Angelis D, Squeo G, Difonzo G, Caponio F, Summo C. The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods. 2019; 8(10):504. https://doi.org/10.3390/foods8100504
Chicago/Turabian StylePasqualone, Antonella; De Angelis, Davide; Squeo, Giacomo; Difonzo, Graziana; Caponio, Francesco; Summo, Carmine. 2019. "The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products" Foods 8, no. 10: 504. https://doi.org/10.3390/foods8100504