Melilli, M.G.; Di Stefano, V.; Sciacca, F.; Pagliaro, A.; Bognanni, R.; Scandurra, S.; Virzì, N.; Gentile, C.; Palumbo, M.
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods 2020, 9, 764.
https://doi.org/10.3390/foods9060764
AMA Style
Melilli MG, Di Stefano V, Sciacca F, Pagliaro A, Bognanni R, Scandurra S, Virzì N, Gentile C, Palumbo M.
Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods. 2020; 9(6):764.
https://doi.org/10.3390/foods9060764
Chicago/Turabian Style
Melilli, Maria Grazia, Vita Di Stefano, Fabiola Sciacca, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra, Nino Virzì, Carla Gentile, and Massimo Palumbo.
2020. "Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread" Foods 9, no. 6: 764.
https://doi.org/10.3390/foods9060764
APA Style
Melilli, M. G., Di Stefano, V., Sciacca, F., Pagliaro, A., Bognanni, R., Scandurra, S., Virzì, N., Gentile, C., & Palumbo, M.
(2020). Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods, 9(6), 764.
https://doi.org/10.3390/foods9060764