Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity
- DOI
- 10.1016/j.crfs.2026.101509
- Published
- 2026
- Container
- Current Research in Food Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2026.101509,
title = {Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity},
author = {Xu Zhou and Keer Ni and Pranav Gupta and Ilias Tagkopoulos},
year = {2026},
journal = {Current Research in Food Science},
doi = {10.1016/j.crfs.2026.101509},
url = {https://doi.org/10.1016/j.crfs.2026.101509}
}RIS
TY - JOUR TI - Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity AU - Xu Zhou AU - Keer Ni AU - Pranav Gupta AU - Ilias Tagkopoulos PY - 2026 JO - Current Research in Food Science DO - 10.1016/j.crfs.2026.101509 UR - https://doi.org/10.1016/j.crfs.2026.101509 ER -
APA
Zhou, X., Ni, K., Gupta, P., & Tagkopoulos, I. (2026). Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101509
Source records
- crossref · retrieved 2026-09-26T01:21:15.308Z