V, L., C, L., B, S., A, R., R, C., & A, D. (2026). Integration of ancient wheat flours and almond skin by-products on the technological properties of bread samples. Food research international (Ottawa, Ont.), 242(Pt 2), 119897. https://doi.org/10.1016/j.foodres.2026.119897
Παραπομπή σε μορφή Chicago (17η εκδ.)V, Lacivita, Lamacchia C, Speranza B, Racioppo A, Caporizzi R, και Derossi A. "Integration of Ancient Wheat Flours and Almond Skin By-products on the Technological Properties of Bread Samples." Food Research International (Ottawa, Ont.) 242, no. Pt 2 (2026): 119897. https://doi.org/10.1016/j.foodres.2026.119897.
Παραπομπή σε μορφή MLA (9th εκδ.)V, Lacivita, et al. "Integration of Ancient Wheat Flours and Almond Skin By-products on the Technological Properties of Bread Samples." Food Research International (Ottawa, Ont.), vol. 242, no. Pt 2, 2026, p. 119897, https://doi.org/10.1016/j.foodres.2026.119897.