Article Versions Notes

Vuono LF, Sicari V, Mincione A, Tundis R, Pino R, Badalamenti N, Bruno M, Sottile F, Piacente S, Settanni L, et al. Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product. Foods. 2024; 13(23):3796. https://doi.org/10.3390/foods13233796

Vuono, Lucia Francesca, Vincenzo Sicari, Antonio Mincione, Rosa Tundis, Roberta Pino, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Sonia Piacente, Luca Settanni, and et al. 2024. "Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product" Foods 13, no. 23: 3796. https://doi.org/10.3390/foods13233796

Vuono, L. F., Sicari, V., Mincione, A., Tundis, R., Pino, R., Badalamenti, N., Bruno, M., Sottile, F., Piacente, S., Settanni, L., & Loizzo, M. R. (2024). Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product. Foods, 13(23), 3796. https://doi.org/10.3390/foods13233796