Effect of "shape" on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta.

MLA

Suo, Xinying, et al. “Effect of ‘Shape’ on Technological Properties and Nutritional Quality of Chickpea-Corn-Rice Gluten Free Pasta.” LWT - Food Science & Technology, vol. 192, Jan. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2023.115661.

APA

Suo, X., Dall’Asta, M., Giuberti, G., Minucciani, M., Wang, Z., & Vittadini, E. (2024). Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta. LWT - Food Science & Technology, 192, N.PAG. https://doi.org/10.1016/j.lwt.2023.115661

Chicago

Suo, Xinying, Margherita Dall’Asta, Gianluca Giuberti, Michele Minucciani, Zhangcun Wang, and Elena Vittadini. 2024. “Effect of ‘Shape’ on Technological Properties and Nutritional Quality of Chickpea-Corn-Rice Gluten Free Pasta.” LWT - Food Science & Technology 192 (January): N.PAG. doi:10.1016/j.lwt.2023.115661.