Taglieri, I.; Sanmartin, C.; Venturi, F.; Macaluso, M.; Zinnai, A.; Tavarini, S.; Serra, A.; Conte, G.; Flamini, G.; Angelini, L.G.
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake. Appl. Sci. 2020, 10, 5235.
https://doi.org/10.3390/app10155235
AMA Style
Taglieri I, Sanmartin C, Venturi F, Macaluso M, Zinnai A, Tavarini S, Serra A, Conte G, Flamini G, Angelini LG.
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake. Applied Sciences. 2020; 10(15):5235.
https://doi.org/10.3390/app10155235
Chicago/Turabian Style
Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini, and Luciana G. Angelini.
2020. "Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake" Applied Sciences 10, no. 15: 5235.
https://doi.org/10.3390/app10155235
APA Style
Taglieri, I., Sanmartin, C., Venturi, F., Macaluso, M., Zinnai, A., Tavarini, S., Serra, A., Conte, G., Flamini, G., & Angelini, L. G.
(2020). Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake. Applied Sciences, 10(15), 5235.
https://doi.org/10.3390/app10155235