Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility.
- DOI
- 10.1016/j.foodchem.2024.140288
- Published
- 2024 Nov 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.140288,
title = {Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility.},
author = {López-Silva M and García-Valle DE},
year = {2024},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2024.140288},
url = {https://doi.org/10.1016/j.foodchem.2024.140288}
}RIS
TY - JOUR TI - Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility. AU - López-Silva M AU - García-Valle DE PY - 2024 JO - Food chemistry DO - 10.1016/j.foodchem.2024.140288 UR - https://doi.org/10.1016/j.foodchem.2024.140288 ER -
APA
M, L., & DE, G. (2024). Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility.. Food chemistry. https://doi.org/10.1016/j.foodchem.2024.140288
Source records
- pubmed · retrieved 2026-09-27T00:06:31.474Z