Composition-driven restructuring of wheat cookies enriched with cañihua flour and grape peel: Linking antioxidant retention, instrumental texture, and dynamic sensory perception.
- DOI
- 10.1016/j.foodres.2026.119573
- Published
- 2026 Sep 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119573,
title = {Composition-driven restructuring of wheat cookies enriched with cañihua flour and grape peel: Linking antioxidant retention, instrumental texture, and dynamic sensory perception.},
author = {Estalla A and Álvarez J and Eduardo K and Rios-Mera JD and Gonza MMC and Huamán-Castilla NL and Saldaña E},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119573},
url = {https://doi.org/10.1016/j.foodres.2026.119573}
}RIS
TY - JOUR TI - Composition-driven restructuring of wheat cookies enriched with cañihua flour and grape peel: Linking antioxidant retention, instrumental texture, and dynamic sensory perception. AU - Estalla A AU - Álvarez J AU - Eduardo K AU - Rios-Mera JD AU - Gonza MMC AU - Huamán-Castilla NL AU - Saldaña E PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119573 UR - https://doi.org/10.1016/j.foodres.2026.119573 ER -
APA
A, E., J, Á., K, E., JD, R., MMC, G., NL, H., & E, S. (2026). Composition-driven restructuring of wheat cookies enriched with cañihua flour and grape peel: Linking antioxidant retention, instrumental texture, and dynamic sensory perception.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119573
Source records
- pubmed · retrieved 2026-09-26T15:24:35.039Z