Article Versions Notes

Cannas M, Pulina S, Conte P, Del Caro A, Urgeghe PP, Piga A, Fadda C. Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits. Foods. 2020; 9(6):808. https://doi.org/10.3390/foods9060808

Cannas, Michela, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, and Costantino Fadda. 2020. "Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits" Foods 9, no. 6: 808. https://doi.org/10.3390/foods9060808

Cannas, M., Pulina, S., Conte, P., Del Caro, A., Urgeghe, P. P., Piga, A., & Fadda, C. (2020). Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits. Foods, 9(6), 808. https://doi.org/10.3390/foods9060808