Fernandes, A.; Simões, S.; Ferreira, I.M.P.L.V.O.; Alegria, M.J.; Mateus, N.; Raymundo, A.; de Freitas, V.
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. Molecules 2023, 28, 179.
https://doi.org/10.3390/molecules28010179
AMA Style
Fernandes A, Simões S, Ferreira IMPLVO, Alegria MJ, Mateus N, Raymundo A, de Freitas V.
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. Molecules. 2023; 28(1):179.
https://doi.org/10.3390/molecules28010179
Chicago/Turabian Style
Fernandes, Ana, Sara Simões, Isabel M. P. L. V. O. Ferreira, Maria João Alegria, Nuno Mateus, Anabela Raymundo, and Victor de Freitas.
2023. "Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract" Molecules 28, no. 1: 179.
https://doi.org/10.3390/molecules28010179
APA Style
Fernandes, A., Simões, S., Ferreira, I. M. P. L. V. O., Alegria, M. J., Mateus, N., Raymundo, A., & de Freitas, V.
(2023). Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. Molecules, 28(1), 179.
https://doi.org/10.3390/molecules28010179