Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.
- DOI
- 10.1111/1750-3841.17128
- Published
- 2024-05-20
- Container
- J Food Sci
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.17128,
title = {Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.},
author = {Lazou AE and Chatzimichail K and Revelou PK and Tarantilis P and Protonotariou S and Mandala I and Strati IF.},
year = {2024},
journal = {J Food Sci},
doi = {10.1111/1750-3841.17128},
url = {https://doi.org/10.1111/1750-3841.17128}
}RIS
TY - JOUR TI - Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product. AU - Lazou AE AU - Chatzimichail K AU - Revelou PK AU - Tarantilis P AU - Protonotariou S AU - Mandala I AU - Strati IF. PY - 2024 JO - J Food Sci DO - 10.1111/1750-3841.17128 UR - https://doi.org/10.1111/1750-3841.17128 ER -
APA
AE, L., K, C., PK, R., P, T., S, P., I, M., & IF., S. (2024). Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product.. J Food Sci. https://doi.org/10.1111/1750-3841.17128
Source records
- europe-pmc · retrieved 2026-09-26T01:00:51.189Z