Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

MLA

Cervini, Mariasole, et al. “Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.” Foods, vol. 13, no. 15, Aug. 2024, p. 2315. EBSCOhost, https://doi.org/10.3390/foods13152315.

APA

Cervini, M., Lobuono, C., Volpe, F., Curatolo, F. M., Scazzina, F., Dall’Asta, M., & Giuberti, G. (2024). Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications. Foods, 13(15), 2315. https://doi.org/10.3390/foods13152315

Chicago

Cervini, Mariasole, Chiara Lobuono, Federica Volpe, Francesco Matteo Curatolo, Francesca Scazzina, Margherita Dall’Asta, and Gianluca Giuberti. 2024. “Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.” Foods 13 (15): 2315. doi:10.3390/foods13152315.