MDPI and ACS Style
Ramos-Diaz, J.M.; Kince, T.; Sabovics, M.; Gürbüz, G.; Rauma, A.; Lampi, A.-M.; Piironen, V.; Straumite, E.; Klava, D.; Jouppila, K.
Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties. Foods 2020, 9, 1849.
https://doi.org/10.3390/foods9121849
AMA Style
Ramos-Diaz JM, Kince T, Sabovics M, Gürbüz G, Rauma A, Lampi A-M, Piironen V, Straumite E, Klava D, Jouppila K.
Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties. Foods. 2020; 9(12):1849.
https://doi.org/10.3390/foods9121849
Chicago/Turabian Style
Ramos-Diaz, Jose Martin, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, and Kirsi Jouppila.
2020. "Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties" Foods 9, no. 12: 1849.
https://doi.org/10.3390/foods9121849