Technological properties and applications of mushroom-based ingredients in innovative food products.

Noguera NH, Gigante ML

DOI: 10.1080/10408398.2026.2676110
Published: 2026
Container: Critical reviews in food science and nutrition
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/10408398.2026.2676110,
  title = {Technological properties and applications of mushroom-based ingredients in innovative food products.},
  author = {Noguera NH and Gigante ML},
  year = {2026},
  journal = {Critical reviews in food science and nutrition},
  doi = {10.1080/10408398.2026.2676110},
  url = {https://doi.org/10.1080/10408398.2026.2676110}
}

RIS

TY  - JOUR
TI  - Technological properties and applications of mushroom-based ingredients in innovative food products.
AU  - Noguera NH
AU  - Gigante ML
PY  - 2026
JO  - Critical reviews in food science and nutrition
DO  - 10.1080/10408398.2026.2676110
UR  - https://doi.org/10.1080/10408398.2026.2676110
ER  -

APA

NH, N., & ML, G. (2026). Technological properties and applications of mushroom-based ingredients in innovative food products.. Critical reviews in food science and nutrition. https://doi.org/10.1080/10408398.2026.2676110

Source records

pubmed · retrieved 2026-09-26T17:15:16.133Z