Tolve, R.; Pasini, G.; Vignale, F.; Favati, F.; Simonato, B.
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods 2020, 9, 354.
https://doi.org/10.3390/foods9030354
AMA Style
Tolve R, Pasini G, Vignale F, Favati F, Simonato B.
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods. 2020; 9(3):354.
https://doi.org/10.3390/foods9030354
Chicago/Turabian Style
Tolve, Roberta, Gabriella Pasini, Fabiola Vignale, Fabio Favati, and Barbara Simonato.
2020. "Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta" Foods 9, no. 3: 354.
https://doi.org/10.3390/foods9030354
APA Style
Tolve, R., Pasini, G., Vignale, F., Favati, F., & Simonato, B.
(2020). Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods, 9(3), 354.
https://doi.org/10.3390/foods9030354