Frantz, S.C.; Melgar, B.; Wischral, D.; da Silva, G.C.; Calhelha, R.C.; Siqueira, F.G.d.; Finimundy, T.C.; Bassinello, P.Z.; Barros, L.
Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours. Appl. Sci. 2026, 16, 5334.
https://doi.org/10.3390/app16115334
AMA Style
Frantz SC, Melgar B, Wischral D, da Silva GC, Calhelha RC, Siqueira FGd, Finimundy TC, Bassinello PZ, Barros L.
Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours. Applied Sciences. 2026; 16(11):5334.
https://doi.org/10.3390/app16115334
Chicago/Turabian Style
Frantz, Suélen C., Bruno Melgar, Daiana Wischral, Guilherme C. da Silva, Ricardo C. Calhelha, Félix G. de Siqueira, Tiane C. Finimundy, Priscila Z. Bassinello, and Lillian Barros.
2026. "Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours" Applied Sciences 16, no. 11: 5334.
https://doi.org/10.3390/app16115334
APA Style
Frantz, S. C., Melgar, B., Wischral, D., da Silva, G. C., Calhelha, R. C., Siqueira, F. G. d., Finimundy, T. C., Bassinello, P. Z., & Barros, L.
(2026). Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours. Applied Sciences, 16(11), 5334.
https://doi.org/10.3390/app16115334
