Kahraman, G.; Harsa, S.; Casiraghi, M.C.; Lucisano, M.; Cappa, C.
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods 2022, 11, 199.
https://doi.org/10.3390/foods11020199
AMA Style
Kahraman G, Harsa S, Casiraghi MC, Lucisano M, Cappa C.
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods. 2022; 11(2):199.
https://doi.org/10.3390/foods11020199
Chicago/Turabian Style
Kahraman, Gokcen, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, and Carola Cappa.
2022. "Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread" Foods 11, no. 2: 199.
https://doi.org/10.3390/foods11020199
APA Style
Kahraman, G., Harsa, S., Casiraghi, M. C., Lucisano, M., & Cappa, C.
(2022). Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods, 11(2), 199.
https://doi.org/10.3390/foods11020199