Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

MLA

Phara De Bock, et al. “Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus Sp.), Quinoa (Chenopodium Quinoa) and Buckwheat (Fagopyrum Sp.) Seeds.” Foods, vol. 10, no. 3, Mar. 2021, p. 651. EBSCOhost, https://doi.org/10.3390/foods10030651.

APA

Phara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout, & Filip Van Bockstaele. (2021). Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds. Foods, 10(3), 651. https://doi.org/10.3390/foods10030651

Chicago

Phara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout, and Filip Van Bockstaele. 2021. “Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus Sp.), Quinoa (Chenopodium Quinoa) and Buckwheat (Fagopyrum Sp.) Seeds.” Foods 10 (3): 651. doi:10.3390/foods10030651.