Wang, J.; Brennan, M.A.; Brennan, C.S.; Serventi, L.
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods 2021, 10, 1931.
https://doi.org/10.3390/foods10081931
AMA Style
Wang J, Brennan MA, Brennan CS, Serventi L.
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods. 2021; 10(8):1931.
https://doi.org/10.3390/foods10081931
Chicago/Turabian Style
Wang, Jinghong, Margaret Anne Brennan, Charles Stephen Brennan, and Luca Serventi.
2021. "Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta" Foods 10, no. 8: 1931.
https://doi.org/10.3390/foods10081931
APA Style
Wang, J., Brennan, M. A., Brennan, C. S., & Serventi, L.
(2021). Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods, 10(8), 1931.
https://doi.org/10.3390/foods10081931