Article Versions Notes

Gallardo MA, Vieira Júnior WG, Martínez-Navarro ME, Álvarez-Ortí M, Zied DC, Pardo JE. Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough. Molecules. 2024; 29(21):5140. https://doi.org/10.3390/molecules29215140

Gallardo, Miguel A., Wagner G. Vieira Júnior, María Esther Martínez-Navarro, Manuel Álvarez-Ortí, Diego C. Zied, and José E. Pardo. 2024. "Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough" Molecules 29, no. 21: 5140. https://doi.org/10.3390/molecules29215140

Gallardo, M. A., Vieira Júnior, W. G., Martínez-Navarro, M. E., Álvarez-Ortí, M., Zied, D. C., & Pardo, J. E. (2024). Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough. Molecules, 29(21), 5140. https://doi.org/10.3390/molecules29215140