Schoenlechner, R.; Bender, D.; D’Amico, S.; Kinner, M.; Tömösközi, S.; Yamsaengsung, R.
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods 2023, 12, 3125.
https://doi.org/10.3390/foods12163125
AMA Style
Schoenlechner R, Bender D, D’Amico S, Kinner M, Tömösközi S, Yamsaengsung R.
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods. 2023; 12(16):3125.
https://doi.org/10.3390/foods12163125
Chicago/Turabian Style
Schoenlechner, Regine, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, and Ram Yamsaengsung.
2023. "Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum" Foods 12, no. 16: 3125.
https://doi.org/10.3390/foods12163125
APA Style
Schoenlechner, R., Bender, D., D’Amico, S., Kinner, M., Tömösközi, S., & Yamsaengsung, R.
(2023). Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods, 12(16), 3125.
https://doi.org/10.3390/foods12163125