Cita APA

Curti, M. I., Palavecino, P. M., Savio, M., Baroni, M. V., & Ribotta, P. D. (2023). Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. Web

Citación estilo Chicago

Curti, María Isabel, Pablo Martín Palavecino, Marianela Savio, María Verónica Baroni, and Pablo Daniel Ribotta. Sorghum (Sorghum Bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions On the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. 2023.

Cita MLA

Curti, María Isabel, et al. Sorghum (Sorghum Bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions On the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. 2023.