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Carullo G, Scarpelli F, Belsito EL, Caputo P, Oliviero Rossi C, Mincione A, Leggio A, Crispini A, Restuccia D, Spizzirri UG, et al. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods. 2020; 9(11):1569. https://doi.org/10.3390/foods9111569

Carullo, Gabriele, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri, and et al. 2020. "Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation" Foods 9, no. 11: 1569. https://doi.org/10.3390/foods9111569

Carullo, G., Scarpelli, F., Belsito, E. L., Caputo, P., Oliviero Rossi, C., Mincione, A., Leggio, A., Crispini, A., Restuccia, D., Spizzirri, U. G., & Aiello, F. (2020). Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods, 9(11), 1569. https://doi.org/10.3390/foods9111569