Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks.

Rossi F, Cassarino M, Valoti P, Dall'Olio G, Fornari E, Giuberti G, Rocchetti G, Zampieri I, Leni G, Dall'Asta M

DOI: 10.3389/fnut.2026.1894965
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1894965,
  title = {Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks.},
  author = {Rossi F and Cassarino M and Valoti P and Dall'Olio G and Fornari E and Giuberti G and Rocchetti G and Zampieri I and Leni G and Dall'Asta M},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1894965},
  url = {https://doi.org/10.3389/fnut.2026.1894965}
}

RIS

TY  - JOUR
TI  - Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks.
AU  - Rossi F
AU  - Cassarino M
AU  - Valoti P
AU  - Dall'Olio G
AU  - Fornari E
AU  - Giuberti G
AU  - Rocchetti G
AU  - Zampieri I
AU  - Leni G
AU  - Dall'Asta M
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1894965
UR  - https://doi.org/10.3389/fnut.2026.1894965
ER  -

APA

F, R., M, C., P, V., G, D., E, F., G, G., G, R., I, Z., G, L., & M, D. (2026). Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1894965

Source records

pubmed · retrieved 2026-11-10T13:33:32.813Z