Mangieri, N.; Ambrosini, D.; Baroffio, S.; Vigentini, I.; Foschino, R.; De Noni, I.
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials. Foods 2022, 11, 1417.
https://doi.org/10.3390/foods11101417
AMA Style
Mangieri N, Ambrosini D, Baroffio S, Vigentini I, Foschino R, De Noni I.
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials. Foods. 2022; 11(10):1417.
https://doi.org/10.3390/foods11101417
Chicago/Turabian Style
Mangieri, Nicola, Davide Ambrosini, Stefano Baroffio, Ileana Vigentini, Roberto Foschino, and Ivano De Noni.
2022. "Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials" Foods 11, no. 10: 1417.
https://doi.org/10.3390/foods11101417
APA Style
Mangieri, N., Ambrosini, D., Baroffio, S., Vigentini, I., Foschino, R., & De Noni, I.
(2022). Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials. Foods, 11(10), 1417.
https://doi.org/10.3390/foods11101417