Irigoytia, K.; Parodi, M.B.; Espósito, N.; de Escalada Pla, M.; Genevois, C.
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours. Biol. Life Sci. Forum 2023, 26, 124.
https://doi.org/10.3390/Foods2023-15217
AMA Style
Irigoytia K, Parodi MB, Espósito N, de Escalada Pla M, Genevois C.
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours. Biology and Life Sciences Forum. 2023; 26(1):124.
https://doi.org/10.3390/Foods2023-15217
Chicago/Turabian Style
Irigoytia, Karen, MarÃa Belén Parodi, Nancy Espósito, Marina de Escalada Pla, and Carolina Genevois.
2023. "Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours" Biology and Life Sciences Forum 26, no. 1: 124.
https://doi.org/10.3390/Foods2023-15217
APA Style
Irigoytia, K., Parodi, M. B., Espósito, N., de Escalada Pla, M., & Genevois, C.
(2023). Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours. Biology and Life Sciences Forum, 26(1), 124.
https://doi.org/10.3390/Foods2023-15217