Martínez, E.; Álvarez-Ortí, M.; Rabadán, A.; Millán, C.; Pardo, J.E.
Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects. Foods 2022, 11, 2249.
https://doi.org/10.3390/foods11152249
AMA Style
Martínez E, Álvarez-Ortí M, Rabadán A, Millán C, Pardo JE.
Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects. Foods. 2022; 11(15):2249.
https://doi.org/10.3390/foods11152249
Chicago/Turabian Style
Martínez, Elena, Manuel Álvarez-Ortí, Adrián Rabadán, Cristina Millán, and José E. Pardo.
2022. "Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects" Foods 11, no. 15: 2249.
https://doi.org/10.3390/foods11152249
APA Style
Martínez, E., Álvarez-Ortí, M., Rabadán, A., Millán, C., & Pardo, J. E.
(2022). Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects. Foods, 11(15), 2249.
https://doi.org/10.3390/foods11152249