Reineke, A.-J.; Stadelmeyer, K.; Acuña-Gutiérrez, C.; Jiménez, V.M.; Chacón-Ordóñez, T.; Acosta, O.; Müller, J.
Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries. Proceedings 2024, 109, 31.
https://doi.org/10.3390/ICC2024-18162
AMA Style
Reineke A-J, Stadelmeyer K, Acuña-Gutiérrez C, Jiménez VM, Chacón-Ordóñez T, Acosta O, Müller J.
Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries. Proceedings. 2024; 109(1):31.
https://doi.org/10.3390/ICC2024-18162
Chicago/Turabian Style
Reineke, Alice-Jacqueline, Kristin Stadelmeyer, Catalina Acuña-Gutiérrez, Víctor M. Jiménez, Tania Chacón-Ordóñez, Oscar Acosta, and Joachim Müller.
2024. "Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries" Proceedings 109, no. 1: 31.
https://doi.org/10.3390/ICC2024-18162
APA Style
Reineke, A.-J., Stadelmeyer, K., Acuña-Gutiérrez, C., Jiménez, V. M., Chacón-Ordóñez, T., Acosta, O., & Müller, J.
(2024). Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries. Proceedings, 109(1), 31.
https://doi.org/10.3390/ICC2024-18162
