APA Zitierstil

Collar, C., & Conte, P. (2017). Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(1), 24.

Chicago Zitierstil

Collar, Concha, und Paola Conte. "Lipid Dynamics in Blended Wheat and Non-wheat Flours Breadmaking Matrices: Impact on Fresh and Aged Composite Breads." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 23, no. 1 (2017): 24.

MLA Zitierstil

Collar, Concha, und Paola Conte. "Lipid Dynamics in Blended Wheat and Non-wheat Flours Breadmaking Matrices: Impact on Fresh and Aged Composite Breads." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 1, 2017, p. 24.