Olt, V.; Báez, J.; Curbelo, R.; Boido, E.; Dellacassa, E.; Fernández-Fernández, A.M.; Medrano, A.
Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener. Biol. Life Sci. Forum 2022, 18, 50.
https://doi.org/10.3390/Foods2022-13067
AMA Style
Olt V, Báez J, Curbelo R, Boido E, Dellacassa E, Fernández-Fernández AM, Medrano A.
Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener. Biology and Life Sciences Forum. 2022; 18(1):50.
https://doi.org/10.3390/Foods2022-13067
Chicago/Turabian Style
Olt, Victoria, Jessica Báez, Romina Curbelo, Eduardo Boido, Eduardo Dellacassa, Adriana Maite Fernández-Fernández, and Alejandra Medrano.
2022. "Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener" Biology and Life Sciences Forum 18, no. 1: 50.
https://doi.org/10.3390/Foods2022-13067
APA Style
Olt, V., Báez, J., Curbelo, R., Boido, E., Dellacassa, E., Fernández-Fernández, A. M., & Medrano, A.
(2022). Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener. Biology and Life Sciences Forum, 18(1), 50.
https://doi.org/10.3390/Foods2022-13067
