Hidalgo, A. Et Al. 2016. Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.1 , 541-550.

Hidalgo, A., Yılmaz, V. A., & Brandolini, A., (2016). Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.1, 541-550.

Hidalgo, Alyssa, Volkan Arif Yılmaz, And Andrea Brandolini. "Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.1, 541-550, 2016

Hidalgo, Alyssa Et Al. "Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.1, pp.541-550, 2016

Hidalgo, A. Yılmaz, V. A. And Brandolini, A. (2016) . "Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.53, no.1, pp.541-550.

@article{article, author={Alyssa Hidalgo Et Al. }, title={Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2016, pages={541-550} }