Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks.
- DOI
- 10.3390/foods14234103
- Published
- 2025 Nov 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14234103,
title = {Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks.},
author = {Nemś A and Mora M and Rune CJB and Giacalone D and Noguera Artiaga L and Carbonell-Barrachina AA and Kolniak-Ostek J and Michalska-Ciechanowska A and Kita A},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14234103},
url = {https://doi.org/10.3390/foods14234103}
}RIS
TY - JOUR TI - Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks. AU - Nemś A AU - Mora M AU - Rune CJB AU - Giacalone D AU - Noguera Artiaga L AU - Carbonell-Barrachina AA AU - Kolniak-Ostek J AU - Michalska-Ciechanowska A AU - Kita A PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14234103 UR - https://doi.org/10.3390/foods14234103 ER -
APA
A, N., M, M., CJB, R., D, G., L, N. A., AA, C., J, K., A, M., & A, K. (2025). Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14234103
Source records
- pubmed · retrieved 2026-09-25T22:30:17.236Z