Carboni, A.; Cabizza, R.; Urgeghe, P.P.; Fancello, F.; Zara, S.; Del Caro, A.
Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt. Foods 2025, 14, 3118.
https://doi.org/10.3390/foods14173118
AMA Style
Carboni A, Cabizza R, Urgeghe PP, Fancello F, Zara S, Del Caro A.
Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt. Foods. 2025; 14(17):3118.
https://doi.org/10.3390/foods14173118
Chicago/Turabian Style
Carboni, Angela, Roberto Cabizza, Pietro Paolo Urgeghe, Francesco Fancello, Severino Zara, and Alessandra Del Caro.
2025. "Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt" Foods 14, no. 17: 3118.
https://doi.org/10.3390/foods14173118
APA Style
Carboni, A., Cabizza, R., Urgeghe, P. P., Fancello, F., Zara, S., & Del Caro, A.
(2025). Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt. Foods, 14(17), 3118.
https://doi.org/10.3390/foods14173118