Article Versions Notes

Nicolai M, Palma ML, Reis R, Amaro R, Fernandes J, Gonçalves EM, Silva M, Lageiro M, Charmier A, Maurício E, et al. Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles. Foods. 2025; 14(1):95. https://doi.org/10.3390/foods14010095

Nicolai, Marisa, Maria Lídia Palma, Ricardo Reis, Rúben Amaro, Jaime Fernandes, Elsa M. Gonçalves, Mafalda Silva, Manuela Lageiro, Adília Charmier, Elisabete Maurício, and et al. 2025. "Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles" Foods 14, no. 1: 95. https://doi.org/10.3390/foods14010095

Nicolai, M., Palma, M. L., Reis, R., Amaro, R., Fernandes, J., Gonçalves, E. M., Silva, M., Lageiro, M., Charmier, A., Maurício, E., Branco, P., Palma, C., Silva, J., Nunes, M. C., Fernandes, P. C. B., & Pereira, P. (2025). Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles. Foods, 14(1), 95. https://doi.org/10.3390/foods14010095