Cascone, G.; Oliviero, M.; Sorrentino, L.; Crescente, G.; Boscaino, F.; Sorrentino, A.; Volpe, M.G.; Moccia, S.
Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials. Foods 2024, 13, 2651.
https://doi.org/10.3390/foods13172651
AMA Style
Cascone G, Oliviero M, Sorrentino L, Crescente G, Boscaino F, Sorrentino A, Volpe MG, Moccia S.
Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials. Foods. 2024; 13(17):2651.
https://doi.org/10.3390/foods13172651
Chicago/Turabian Style
Cascone, Giovanni, Maria Oliviero, Luigi Sorrentino, Giuseppina Crescente, Floriana Boscaino, Andrea Sorrentino, Maria Grazia Volpe, and Stefania Moccia.
2024. "Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials" Foods 13, no. 17: 2651.
https://doi.org/10.3390/foods13172651
APA Style
Cascone, G., Oliviero, M., Sorrentino, L., Crescente, G., Boscaino, F., Sorrentino, A., Volpe, M. G., & Moccia, S.
(2024). Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials. Foods, 13(17), 2651.
https://doi.org/10.3390/foods13172651
