Costantini, M.; Summo, C.; Faccia, M.; Caponio, F.; Pasqualone, A.
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules 2021, 26, 4442.
https://doi.org/10.3390/molecules26154442
AMA Style
Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A.
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules. 2021; 26(15):4442.
https://doi.org/10.3390/molecules26154442
Chicago/Turabian Style
Costantini, Michela, Carmine Summo, Michele Faccia, Francesco Caponio, and Antonella Pasqualone.
2021. "Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta" Molecules 26, no. 15: 4442.
https://doi.org/10.3390/molecules26154442
APA Style
Costantini, M., Summo, C., Faccia, M., Caponio, F., & Pasqualone, A.
(2021). Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules, 26(15), 4442.
https://doi.org/10.3390/molecules26154442