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Esposito N, Irigoytía K, Busch V, Castagnini JM, Buera P, Genevois C. Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread. Biology and Life Sciences Forum. 2023; 26(1):119. https://doi.org/10.3390/Foods2023-15516

Esposito, Nancy, Karen Irigoytía, Verónica Busch, Juan Manuel Castagnini, Pilar Buera, and Carolina Genevois. 2023. "Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread" Biology and Life Sciences Forum 26, no. 1: 119. https://doi.org/10.3390/Foods2023-15516

Esposito, N., Irigoytía, K., Busch, V., Castagnini, J. M., Buera, P., & Genevois, C. (2023). Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread. Biology and Life Sciences Forum, 26(1), 119. https://doi.org/10.3390/Foods2023-15516