Martínez, E.; Ferreira, D.M.; Nunes, M.A.; Oliveira, M.B.P.P.; Pardo, J.E.; Álvarez-Ortí, M.
Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’. Agriculture 2025, 15, 399.
https://doi.org/10.3390/agriculture15040399
AMA Style
Martínez E, Ferreira DM, Nunes MA, Oliveira MBPP, Pardo JE, Álvarez-Ortí M.
Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’. Agriculture. 2025; 15(4):399.
https://doi.org/10.3390/agriculture15040399
Chicago/Turabian Style
Martínez, Elena, Diana Melo Ferreira, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, José E. Pardo, and Manuel Álvarez-Ortí.
2025. "Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’" Agriculture 15, no. 4: 399.
https://doi.org/10.3390/agriculture15040399
APA Style
Martínez, E., Ferreira, D. M., Nunes, M. A., Oliveira, M. B. P. P., Pardo, J. E., & Álvarez-Ortí, M.
(2025). Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’. Agriculture, 15(4), 399.
https://doi.org/10.3390/agriculture15040399
