Cite
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread
MLA
European Commission, et al. Effect of Dry-Fractionated Pea Protein on the Physicochemical Properties and the Nutritional Features of Gluten-Free Focaccia Flat Bread. 2023. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1395197380&authtype=sso&custid=ns315887.
APA
European Commission, 0000-0001-6048-9248, #Nodata#, 0000-0002-5326-6510, 0000-0001-7197-5874, 0000-0001-6675-2203, De Angelis, D., Vurro, F., Santamaría, M., Garzón, R., Rosell, C. M., Summo, C., & Pasqualone, A. (2023). Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread.
Chicago
European Commission, 0000-0001-6048-9248, #Nodata#, 0000-0002-5326-6510, 0000-0001-7197-5874, 0000-0001-6675-2203, Davide De Angelis, et al. 2023. “Effect of Dry-Fractionated Pea Protein on the Physicochemical Properties and the Nutritional Features of Gluten-Free Focaccia Flat Bread.” http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1395197380&authtype=sso&custid=ns315887.