Moura-Alves, M.; Mota, J.; Lameirão, D.; Teixeira, A.F.; Saraiva, C.; Romero-Rodríguez, M.Á.; Vilela, A.; Gonçalves, C.
Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance. Sustainability 2025, 17, 6710.
https://doi.org/10.3390/su17156710
AMA Style
Moura-Alves M, Mota J, Lameirão D, Teixeira AF, Saraiva C, Romero-Rodríguez MÁ, Vilela A, Gonçalves C.
Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance. Sustainability. 2025; 17(15):6710.
https://doi.org/10.3390/su17156710
Chicago/Turabian Style
Moura-Alves, Márcio, João Mota, Diogo Lameirão, Ana Francisca Teixeira, Cristina Saraiva, María Ángeles Romero-Rodríguez, Alice Vilela, and Carla Gonçalves.
2025. "Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance" Sustainability 17, no. 15: 6710.
https://doi.org/10.3390/su17156710
APA Style
Moura-Alves, M., Mota, J., Lameirão, D., Teixeira, A. F., Saraiva, C., Romero-Rodríguez, M. Á., Vilela, A., & Gonçalves, C.
(2025). Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance. Sustainability, 17(15), 6710.
https://doi.org/10.3390/su17156710
