Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products

MLA

Roberta Tolve, and Barbara Simonato. “Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products.” Foods, vol. 13, no. 20, Oct. 2024, p. 3330. EBSCOhost, https://doi.org/10.3390/foods13203330.

APA

Roberta Tolve, & Barbara Simonato. (2024). Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products. Foods, 13(20), 3330. https://doi.org/10.3390/foods13203330

Chicago

Roberta Tolve, and Barbara Simonato. 2024. “Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products.” Foods 13 (20): 3330. doi:10.3390/foods13203330.