Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.
- DOI
- 10.3390/foods15152615
- Published
- 2026 Jul 26
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15152615,
title = {Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.},
author = {Gonzales-Quispe I and Salvador-Reyes R and Schmiele M and Paucar-Menacho LM},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15152615},
url = {https://doi.org/10.3390/foods15152615}
}RIS
TY - JOUR TI - Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications. AU - Gonzales-Quispe I AU - Salvador-Reyes R AU - Schmiele M AU - Paucar-Menacho LM PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15152615 UR - https://doi.org/10.3390/foods15152615 ER -
APA
I, G., R, S., M, S., & LM, P. (2026). Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15152615
Source records
- pubmed · retrieved 2026-09-26T08:19:27.673Z