Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.

Dadalı C, Özcan Y

DOI: 10.1111/1750-3841.71357
Published: 2026 Aug
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71357,
  title = {Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.},
  author = {Dadalı C and Özcan Y},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71357},
  url = {https://doi.org/10.1111/1750-3841.71357}
}

RIS

TY  - JOUR
TI  - Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.
AU  - Dadalı C
AU  - Özcan Y
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71357
UR  - https://doi.org/10.1111/1750-3841.71357
ER  -

APA

C, D., & Y, Ö. (2026). Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies.. Journal of food science. https://doi.org/10.1111/1750-3841.71357

Source records

pubmed · retrieved 2026-09-25T07:27:58.111Z