Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder.
- DOI
- 10.1177/10820132261464263
- Published
- 2026 Jul 1
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261464263,
title = {Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder.},
author = {Dhifli S and Salvador A and Ghanmi I and Bobadilla S and Zacarias J and Sanz T and Chaabane H and Mejri M and Mahmoudi H},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261464263},
url = {https://doi.org/10.1177/10820132261464263}
}RIS
TY - JOUR TI - Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder. AU - Dhifli S AU - Salvador A AU - Ghanmi I AU - Bobadilla S AU - Zacarias J AU - Sanz T AU - Chaabane H AU - Mejri M AU - Mahmoudi H PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261464263 UR - https://doi.org/10.1177/10820132261464263 ER -
APA
S, D., A, S., I, G., S, B., J, Z., T, S., H, C., M, M., & H, M. (2026). Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261464263
Source records
- pubmed · retrieved 2026-09-26T07:18:49.227Z