Gautheron, O.; Nyhan, L.; Ressa, A.; Torreiro, M.G.; Tlais, A.Z.A.; Cappello, C.; Gobbetti, M.; Hammer, A.K.; Zannini, E.; Arendt, E.K.;
et al. Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation 2024, 10, 360.
https://doi.org/10.3390/fermentation10070360
AMA Style
Gautheron O, Nyhan L, Ressa A, Torreiro MG, Tlais AZA, Cappello C, Gobbetti M, Hammer AK, Zannini E, Arendt EK,
et al. Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation. 2024; 10(7):360.
https://doi.org/10.3390/fermentation10070360
Chicago/Turabian Style
Gautheron, Ophélie, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt,
and et al. 2024. "Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics" Fermentation 10, no. 7: 360.
https://doi.org/10.3390/fermentation10070360
APA Style
Gautheron, O., Nyhan, L., Ressa, A., Torreiro, M. G., Tlais, A. Z. A., Cappello, C., Gobbetti, M., Hammer, A. K., Zannini, E., Arendt, E. K., & Sahin, A. W.
(2024). Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation, 10(7), 360.
https://doi.org/10.3390/fermentation10070360
