Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties.
- DOI
- 10.3390/foods15173028
- Published
- 2026 Aug 27
- 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/foods15173028,
title = {Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties.},
author = {Khamitova D and Saduakhasova S and Toimbayeva D and Kamirova Z and Taş N and Gökmen V and Kamanova S and Makangali K and Dautkanov N and Ospankulova G},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173028},
url = {https://doi.org/10.3390/foods15173028}
}RIS
TY - JOUR TI - Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties. AU - Khamitova D AU - Saduakhasova S AU - Toimbayeva D AU - Kamirova Z AU - Taş N AU - Gökmen V AU - Kamanova S AU - Makangali K AU - Dautkanov N AU - Ospankulova G PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173028 UR - https://doi.org/10.3390/foods15173028 ER -
APA
D, K., S, S., D, T., Z, K., N, T., V, G., S, K., K, M., N, D., & G, O. (2026). Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173028
Source records
- pubmed · retrieved 2026-09-25T23:11:47.437Z