Perez-Pirotto, C., Hernando, I., Cozzano, S., Curutchet, A., & Arcia, P. (2025). Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 31(3), 208. https://doi.org/10.1177/10820132231193474
Style de citation ChicagoPerez-Pirotto, Claudia, Isabel Hernando, Sonia Cozzano, Ana Curutchet, et Patricia Arcia. "Incorporating an Upcycled Orange Fibre on Flan Formulation: Impact on Sensory Properties." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 31, no. 3 (2025): 208. https://dx.doi.org/10.1177/10820132231193474.
Style de citation MLAPerez-Pirotto, Claudia, et al. "Incorporating an Upcycled Orange Fibre on Flan Formulation: Impact on Sensory Properties." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 31, no. 3, 2025, p. 208.