Cita APA

Nigro, G., Gasparre, N., Vurro, F., Pasqualone, A., & Rosell, C. M. (2025). Lupin flour as a wheat substitute in conventional and sourdough breadmaking: Impact on bread physicochemical properties and volatile profile.

Citación estilo Chicago

Nigro, Gianfilippo, Nicola Gasparre, Francesca Vurro, Antonella Pasqualone, y Cristina M. Rosell. Lupin Flour As a Wheat Substitute in Conventional and Sourdough Breadmaking: Impact On Bread Physicochemical Properties and Volatile Profile. 2025.

Cita MLA

Nigro, Gianfilippo, et al. Lupin Flour As a Wheat Substitute in Conventional and Sourdough Breadmaking: Impact On Bread Physicochemical Properties and Volatile Profile. 2025.