APA

Sozer N., Melama L., Silbir S., Rizzello C. G., Flander L. & Poutanen K. (2019). Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. : Foods (Basel, Switzerland).

Chicago

Sozer Nesli, Melama Leena, Silbir Selim, Rizzello Carlo G, Flander Laura and Poutanen Kaisa. 2019. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. : Foods (Basel, Switzerland).

Harvard

Sozer N., Melama L., Silbir S., Rizzello C. G., Flander L. and Poutanen K. (2019). Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. : Foods (Basel, Switzerland).

MLA

Sozer Nesli, Melama Leena, Silbir Selim, Rizzello Carlo G, Flander Laura and Poutanen Kaisa. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. : Foods (Basel, Switzerland). 2019.