Article Versions Notes

Prandi B, Boukid F, Van De Walle S, Cutroneo S, Comaposada J, Van Royen G, Sforza S, Tedeschi T, Castellari M. Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods. 2023; 12(12):2395. https://doi.org/10.3390/foods12122395

Prandi, Barbara, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, and Massimo Castellari. 2023. "Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion" Foods 12, no. 12: 2395. https://doi.org/10.3390/foods12122395

Prandi, B., Boukid, F., Van De Walle, S., Cutroneo, S., Comaposada, J., Van Royen, G., Sforza, S., Tedeschi, T., & Castellari, M. (2023). Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods, 12(12), 2395. https://doi.org/10.3390/foods12122395