APA (7th ed.) Citation

Del Vecchio, L., Chiodetti, M., Cirlini, M., Ricci, S., Di Fazio, A., Caligiani, A., & Carini, E. (2025). Hemp flour in breadmaking: Circularity and opportunities for bread quality and stability during storage. European Food Research & Technology, 251(6), 1047. https://doi.org/10.1007/s00217-025-04687-0

Chicago Style (17th ed.) Citation

Del Vecchio, Lorenzo, Miriam Chiodetti, Martina Cirlini, Sebastiano Ricci, Andrea Di Fazio, Augusta Caligiani, and Eleonora Carini. "Hemp Flour in Breadmaking: Circularity and Opportunities for Bread Quality and Stability During Storage." European Food Research & Technology 251, no. 6 (2025): 1047. https://doi.org/10.1007/s00217-025-04687-0.

MLA (9th ed.) Citation

Del Vecchio, Lorenzo, et al. "Hemp Flour in Breadmaking: Circularity and Opportunities for Bread Quality and Stability During Storage." European Food Research & Technology, vol. 251, no. 6, 2025, p. 1047, https://doi.org/10.1007/s00217-025-04687-0.