Silva, L.E.P.d.; Moreira, S.R.; Neves, N.d.A.; Aguiar, E.V.d.; Capriles, V.D.; Amaral, T.N.; Schmiele, M.
Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods 2024, 13, 2683.
https://doi.org/10.3390/foods13172683
AMA Style
Silva LEPd, Moreira SR, Neves NdA, Aguiar EVd, Capriles VD, Amaral TN, Schmiele M.
Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods. 2024; 13(17):2683.
https://doi.org/10.3390/foods13172683
Chicago/Turabian Style
Silva, Luiz Eliel Pinheiro da, Sander Rodrigues Moreira, Nathalia de Andrade Neves, Etiene Valéria de Aguiar, Vanessa Dias Capriles, Tatiana Nunes Amaral, and Marcio Schmiele.
2024. "Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance" Foods 13, no. 17: 2683.
https://doi.org/10.3390/foods13172683
APA Style
Silva, L. E. P. d., Moreira, S. R., Neves, N. d. A., Aguiar, E. V. d., Capriles, V. D., Amaral, T. N., & Schmiele, M.
(2024). Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods, 13(17), 2683.
https://doi.org/10.3390/foods13172683