Evaluation of the use of cardoon inulin to make a new type of pasta with a low glycemic index

SILLITTI, CARLA

DOI: 10.14274/sillitti-carla_phd2018
Published: 2018
Container: Not recorded
Publisher: Universit� degli Studi di Foggia
Open access: no

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Cite this work

BibTeX

@article{allodium:10.14274/sillitti-carla_phd2018,
  title = {Evaluation of the use of cardoon inulin to make a new type of pasta with a low glycemic index},
  author = {SILLITTI, CARLA},
  year = {2018},
  doi = {10.14274/sillitti-carla_phd2018},
  url = {https://doi.org/10.14274/sillitti-carla_phd2018}
}

RIS

TY  - JOUR
TI  - Evaluation of the use of cardoon inulin to make a new type of pasta with a low glycemic index
AU  - SILLITTI, CARLA
PY  - 2018
DO  - 10.14274/sillitti-carla_phd2018
UR  - https://doi.org/10.14274/sillitti-carla_phd2018
ER  -

APA

CARLA, S. (2018). Evaluation of the use of cardoon inulin to make a new type of pasta with a low glycemic index. https://doi.org/10.14274/sillitti-carla_phd2018

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datacite · retrieved 2026-11-04T21:47:53.971Z