Sciacca, F.; Virzì, N.; Pecchioni, N.; Melilli, M.G.; Buzzanca, C.; Bonacci, S.; Di Stefano, V.
Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread. Sustainability 2023, 15, 12899.
https://doi.org/10.3390/su151712899
AMA Style
Sciacca F, Virzì N, Pecchioni N, Melilli MG, Buzzanca C, Bonacci S, Di Stefano V.
Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread. Sustainability. 2023; 15(17):12899.
https://doi.org/10.3390/su151712899
Chicago/Turabian Style
Sciacca, Fabiola, Nino Virzì, Nicola Pecchioni, Maria Grazia Melilli, Carla Buzzanca, Sonia Bonacci, and Vita Di Stefano.
2023. "Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread" Sustainability 15, no. 17: 12899.
https://doi.org/10.3390/su151712899
APA Style
Sciacca, F., Virzì, N., Pecchioni, N., Melilli, M. G., Buzzanca, C., Bonacci, S., & Di Stefano, V.
(2023). Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread. Sustainability, 15(17), 12899.
https://doi.org/10.3390/su151712899