López, M.S.; Salvucci, E.J.; Baroni, M.V.; Di Paola, R.; Pérez, G.T.; Sciarini, L.S.
Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours. Fermentation 2025, 11, 657.
https://doi.org/10.3390/fermentation11120657
AMA Style
López MS, Salvucci EJ, Baroni MV, Di Paola R, Pérez GT, Sciarini LS.
Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours. Fermentation. 2025; 11(12):657.
https://doi.org/10.3390/fermentation11120657
Chicago/Turabian Style
López, MarÃa Soledad, Emiliano Jesús Salvucci, MarÃa Verónica Baroni, Romina Di Paola, Gabriela Teresa Pérez, and Lorena Susana Sciarini.
2025. "Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours" Fermentation 11, no. 12: 657.
https://doi.org/10.3390/fermentation11120657
APA Style
López, M. S., Salvucci, E. J., Baroni, M. V., Di Paola, R., Pérez, G. T., & Sciarini, L. S.
(2025). Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours. Fermentation, 11(12), 657.
https://doi.org/10.3390/fermentation11120657
