Troilo, M.; Difonzo, G.; Paradiso, V.M.; Pasqualone, A.; Caponio, F.
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods 2022, 11, 1799.
https://doi.org/10.3390/foods11121799
AMA Style
Troilo M, Difonzo G, Paradiso VM, Pasqualone A, Caponio F.
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods. 2022; 11(12):1799.
https://doi.org/10.3390/foods11121799
Chicago/Turabian Style
Troilo, Marica, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, and Francesco Caponio.
2022. "Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties" Foods 11, no. 12: 1799.
https://doi.org/10.3390/foods11121799
APA Style
Troilo, M., Difonzo, G., Paradiso, V. M., Pasqualone, A., & Caponio, F.
(2022). Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods, 11(12), 1799.
https://doi.org/10.3390/foods11121799