Khazzar, S.; Balzan, S.; Peker, A.; Da Dalt, L.; Fontana, F.; Garbin, E.; Tonolo, F.; Rilievo, G.; Novelli, E.; Segato, S.
An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey. Foods 2025, 14, 3421.
https://doi.org/10.3390/foods14193421
AMA Style
Khazzar S, Balzan S, Peker A, Da Dalt L, Fontana F, Garbin E, Tonolo F, Rilievo G, Novelli E, Segato S.
An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey. Foods. 2025; 14(19):3421.
https://doi.org/10.3390/foods14193421
Chicago/Turabian Style
Khazzar, Sara, Stefania Balzan, Arzu Peker, Laura Da Dalt, Federico Fontana, Elisabetta Garbin, Federica Tonolo, Graziano Rilievo, Enrico Novelli, and Severino Segato.
2025. "An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey" Foods 14, no. 19: 3421.
https://doi.org/10.3390/foods14193421
APA Style
Khazzar, S., Balzan, S., Peker, A., Da Dalt, L., Fontana, F., Garbin, E., Tonolo, F., Rilievo, G., Novelli, E., & Segato, S.
(2025). An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey. Foods, 14(19), 3421.
https://doi.org/10.3390/foods14193421
