Dimopoulou, M.; Vareltzis, P.; Floros, S.; Androutsos, O.; Bargiota, A.; Gortzi, O.
Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder. Foods 2023, 12, 2702.
https://doi.org/10.3390/foods12142702
AMA Style
Dimopoulou M, Vareltzis P, Floros S, Androutsos O, Bargiota A, Gortzi O.
Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder. Foods. 2023; 12(14):2702.
https://doi.org/10.3390/foods12142702
Chicago/Turabian Style
Dimopoulou, Maria, Patroklos Vareltzis, Stylianos Floros, Odysseas Androutsos, Alexandra Bargiota, and Olga Gortzi.
2023. "Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder" Foods 12, no. 14: 2702.
https://doi.org/10.3390/foods12142702
APA Style
Dimopoulou, M., Vareltzis, P., Floros, S., Androutsos, O., Bargiota, A., & Gortzi, O.
(2023). Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder. Foods, 12(14), 2702.
https://doi.org/10.3390/foods12142702