Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study
- DOI
- 10.1007/s40620-023-01772-z
- Published
- 2023-10-05
- Container
- Journal of Nephrology
- Publisher
- Oxford University Press (OUP)
- Open access
- unknown
Credibility signals
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Cite this work
BibTeX
@article{allodium:10.1007/s40620-023-01772-z,
title = {Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study},
author = {Danielle F. Aycart and Charles A. Sims and Juan E. Andrade Laborde and Jeanette M. Andrade},
year = {2023},
journal = {Journal of Nephrology},
doi = {10.1007/s40620-023-01772-z},
url = {https://doi.org/10.1007/s40620-023-01772-z}
}RIS
TY - JOUR TI - Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study AU - Danielle F. Aycart AU - Charles A. Sims AU - Juan E. Andrade Laborde AU - Jeanette M. Andrade PY - 2023 JO - Journal of Nephrology DO - 10.1007/s40620-023-01772-z UR - https://doi.org/10.1007/s40620-023-01772-z ER -
APA
Aycart, D. F., Sims, C. A., Laborde, J. E. A., & Andrade, J. M. (2023). Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study. Journal of Nephrology. https://doi.org/10.1007/s40620-023-01772-z
Source records
- crossref · retrieved 2026-09-26T13:16:33.026Z