AR, P., VT, d. S., D, T., AA, V., DA, C., I, C., . . . A, F. (2026). Potato protein-based meat analogues fortified with upcycled fruit flours: Functional, textural, and antioxidant insights. Food chemistry, 524, 150251. https://doi.org/10.1016/j.foodchem.2026.150251
Παραπομπή σε μορφή Chicago (17η εκδ.)AR, Pereira, et al. "Potato Protein-based Meat Analogues Fortified with Upcycled Fruit Flours: Functional, Textural, and Antioxidant Insights." Food Chemistry 524 (2026): 150251. https://doi.org/10.1016/j.foodchem.2026.150251.
Παραπομπή σε μορφή MLA (9th εκδ.)AR, Pereira, et al. "Potato Protein-based Meat Analogues Fortified with Upcycled Fruit Flours: Functional, Textural, and Antioxidant Insights." Food Chemistry, vol. 524, 2026, p. 150251, https://doi.org/10.1016/j.foodchem.2026.150251.