Cappelli, A.; Cini, E.
Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. Sustainability 2021, 13, 2608.
https://doi.org/10.3390/su13052608
AMA Style
Cappelli A, Cini E.
Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. Sustainability. 2021; 13(5):2608.
https://doi.org/10.3390/su13052608
Chicago/Turabian Style
Cappelli, Alessio, and Enrico Cini.
2021. "Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality" Sustainability 13, no. 5: 2608.
https://doi.org/10.3390/su13052608
APA Style
Cappelli, A., & Cini, E.
(2021). Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. Sustainability, 13(5), 2608.
https://doi.org/10.3390/su13052608