Cabello-Olmo, M.; Krishnan, P.G.; Araña, M.; Oneca, M.; DÃaz, J.V.; Barajas, M.; Rovai, M.
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods 2023, 12, 2817.
https://doi.org/10.3390/foods12152817
AMA Style
Cabello-Olmo M, Krishnan PG, Araña M, Oneca M, DÃaz JV, Barajas M, Rovai M.
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods. 2023; 12(15):2817.
https://doi.org/10.3390/foods12152817
Chicago/Turabian Style
Cabello-Olmo, Miriam, Padmanaban G. Krishnan, Miriam Araña, Maria Oneca, Jesús V. DÃaz, Miguel Barajas, and Maristela Rovai.
2023. "Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product" Foods 12, no. 15: 2817.
https://doi.org/10.3390/foods12152817
APA Style
Cabello-Olmo, M., Krishnan, P. G., Araña, M., Oneca, M., DÃaz, J. V., Barajas, M., & Rovai, M.
(2023). Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods, 12(15), 2817.
https://doi.org/10.3390/foods12152817