Gluten‐free lentil cakes with optimal technological and nutritional characteristics.

MLA

Carboni, Angela D., et al. “Gluten‐free Lentil Cakes with Optimal Technological and Nutritional Characteristics.” Journal of the Science of Food & Agriculture, vol. 104, no. 10, Aug. 2024, pp. 6298–310. EBSCOhost, https://doi.org/10.1002/jsfa.13459.

APA

Carboni, A. D., Puppo, M. C., & Ferrero, C. (2024). Gluten‐free lentil cakes with optimal technological and nutritional characteristics. Journal of the Science of Food & Agriculture, 104(10), 6298–6310. https://doi.org/10.1002/jsfa.13459

Chicago

Carboni, Angela D, María C Puppo, and Cristina Ferrero. 2024. “Gluten‐free Lentil Cakes with Optimal Technological and Nutritional Characteristics.” Journal of the Science of Food & Agriculture 104 (10): 6298–6310. doi:10.1002/jsfa.13459.