Cita APA

Franco, W., Evert, K., & Van Nieuwenhove, C. P. (2021). Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: Impact on chemical, textural and sensorial characteristics. Web

Citación estilo Chicago

Franco, Wendy, Katherine Evert, and Carina Paola Van Nieuwenhove. Quinoa Flour, the Germinated Grain Flour, and Sourdough As Alternative Sources for Gluten-free Bread Formulation: Impact On Chemical, Textural and Sensorial Characteristics. 2021.

Cita MLA

Franco, Wendy, Katherine Evert, and Carina Paola Van Nieuwenhove. Quinoa Flour, the Germinated Grain Flour, and Sourdough As Alternative Sources for Gluten-free Bread Formulation: Impact On Chemical, Textural and Sensorial Characteristics. 2021.