Esposito, N.; IrigoytÃa, K.; Busch, V.; Castagnini, J.M.; Buera, P.; Genevois, C.
Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread. Biol. Life Sci. Forum 2023, 26, 119.
https://doi.org/10.3390/Foods2023-15516
AMA Style
Esposito N, IrigoytÃa K, Busch V, Castagnini JM, Buera P, Genevois C.
Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread. Biology and Life Sciences Forum. 2023; 26(1):119.
https://doi.org/10.3390/Foods2023-15516
Chicago/Turabian Style
Esposito, Nancy, Karen IrigoytÃa, Verónica Busch, Juan Manuel Castagnini, Pilar Buera, and Carolina Genevois.
2023. "Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread" Biology and Life Sciences Forum 26, no. 1: 119.
https://doi.org/10.3390/Foods2023-15516
APA Style
Esposito, N., IrigoytÃa, K., Busch, V., Castagnini, J. M., Buera, P., & Genevois, C.
(2023). Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread. Biology and Life Sciences Forum, 26(1), 119.
https://doi.org/10.3390/Foods2023-15516