Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.

Tonetto ML, Lopes Teixeira G, Amboni RDMC, Block JM, Bornhorst GM, Laurindo JB, Feltes MMC.

DOI: 10.1002/jsfa.14182
Published: 2025-02-24
Container: J Sci Food Agric
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.14182,
  title = {Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.},
  author = {Tonetto ML and  Lopes Teixeira G and  Amboni RDMC and  Block JM and  Bornhorst GM and  Laurindo JB and  Feltes MMC.},
  year = {2025},
  journal = {J Sci Food Agric},
  doi = {10.1002/jsfa.14182},
  url = {https://doi.org/10.1002/jsfa.14182}
}

RIS

TY  - JOUR
TI  - Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.
AU  - Tonetto ML
AU  -  Lopes Teixeira G
AU  -  Amboni RDMC
AU  -  Block JM
AU  -  Bornhorst GM
AU  -  Laurindo JB
AU  -  Feltes MMC.
PY  - 2025
JO  - J Sci Food Agric
DO  - 10.1002/jsfa.14182
UR  - https://doi.org/10.1002/jsfa.14182
ER  -

APA

ML, T., G, L. T., RDMC, A., JM, B., GM, B., JB, L., & MMC., F. (2025). Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.. J Sci Food Agric. https://doi.org/10.1002/jsfa.14182

Source records

europe-pmc · retrieved 2026-09-27T06:13:51.672Z