Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup
- DOI
- 10.1007/s11130-026-01532-x
- Published
- 2026-06-30
- Container
- Plant Foods for Human Nutrition
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s11130-026-01532-x,
title = {Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup},
author = {Andrea E. Di Marco and Vanesa Y. Ixtaina},
year = {2026},
journal = {Plant Foods for Human Nutrition},
doi = {10.1007/s11130-026-01532-x},
url = {https://doi.org/10.1007/s11130-026-01532-x}
}RIS
TY - JOUR TI - Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup AU - Andrea E. Di Marco AU - Vanesa Y. Ixtaina PY - 2026 JO - Plant Foods for Human Nutrition DO - 10.1007/s11130-026-01532-x UR - https://doi.org/10.1007/s11130-026-01532-x ER -
APA
Marco, A. E. D., & Ixtaina, V. Y. (2026). Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-026-01532-x
Source records
- crossref · retrieved 2026-09-26T21:48:34.476Z