Order Article Reprints

Melo D, Álvarez-Ortí M, Nunes MA, Espírito Santo L, Machado S, Pardo JE, Oliveira MBPP. Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods. 2022; 11(19):3027. https://doi.org/10.3390/foods11193027

Melo, Diana, Manuel Álvarez-Ortí, Maria Antónia Nunes, Liliana Espírito Santo, Susana Machado, José E. Pardo, and Maria Beatriz P. P. Oliveira. 2022. "Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production" Foods 11, no. 19: 3027. https://doi.org/10.3390/foods11193027

Melo, D., Álvarez-Ortí, M., Nunes, M. A., Espírito Santo, L., Machado, S., Pardo, J. E., & Oliveira, M. B. P. P. (2022). Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production. Foods, 11(19), 3027. https://doi.org/10.3390/foods11193027