Tagliasco, M.; Baggio, A.; Peressini, D.; Pellegrini, N.
The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility. Proceedings 2023, 91, 11.
https://doi.org/10.3390/proceedings2023091011
AMA Style
Tagliasco M, Baggio A, Peressini D, Pellegrini N.
The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility. Proceedings. 2023; 91(1):11.
https://doi.org/10.3390/proceedings2023091011
Chicago/Turabian Style
Tagliasco, Marianna, Anna Baggio, Donatella Peressini, and Nicoletta Pellegrini.
2023. "The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility" Proceedings 91, no. 1: 11.
https://doi.org/10.3390/proceedings2023091011
APA Style
Tagliasco, M., Baggio, A., Peressini, D., & Pellegrini, N.
(2023). The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility. Proceedings, 91(1), 11.
https://doi.org/10.3390/proceedings2023091011