Costantini, L.; Frangipane, M.T.; Massantini, R.; Garzoli, S.; Merendino, N.
Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties. Foods 2025, 14, 683.
https://doi.org/10.3390/foods14040683
AMA Style
Costantini L, Frangipane MT, Massantini R, Garzoli S, Merendino N.
Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties. Foods. 2025; 14(4):683.
https://doi.org/10.3390/foods14040683
Chicago/Turabian Style
Costantini, Lara, Maria Teresa Frangipane, Riccardo Massantini, Stefania Garzoli, and Nicolò Merendino.
2025. "Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties" Foods 14, no. 4: 683.
https://doi.org/10.3390/foods14040683
APA Style
Costantini, L., Frangipane, M. T., Massantini, R., Garzoli, S., & Merendino, N.
(2025). Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties. Foods, 14(4), 683.
https://doi.org/10.3390/foods14040683