Tartary buckwheat malt as ingredient of gluten-free cookies
- DOI
- 10.1016/j.jcs.2017.11.011
- Published
- 2018-03
- Container
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.jcs.2017.11.011,
title = {Tartary buckwheat malt as ingredient of gluten-free cookies},
author = {Romina Molinari and Lara Costantini and Anna Maria Timperio and Veronica Lelli and Francesco Bonafaccia and Giovanni Bonafaccia and Nicolò Merendino},
year = {2018},
journal = {Journal of Cereal Science},
doi = {10.1016/j.jcs.2017.11.011},
url = {https://doi.org/10.1016/j.jcs.2017.11.011}
}RIS
TY - JOUR TI - Tartary buckwheat malt as ingredient of gluten-free cookies AU - Romina Molinari AU - Lara Costantini AU - Anna Maria Timperio AU - Veronica Lelli AU - Francesco Bonafaccia AU - Giovanni Bonafaccia AU - Nicolò Merendino PY - 2018 JO - Journal of Cereal Science DO - 10.1016/j.jcs.2017.11.011 UR - https://doi.org/10.1016/j.jcs.2017.11.011 ER -
APA
Molinari, R., Costantini, L., Timperio, A. M., Lelli, V., Bonafaccia, F., Bonafaccia, G., & Merendino, N. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2017.11.011
Source records
- crossref · retrieved 2026-11-10T09:37:46.205Z