Plant-Based Functional Custard Enriched with Vitamin D(3): Insight into Technological Properties, Nutrition and Bone Tissue Regeneration.
- DOI
- 10.3390/foods15183337
- Published
- 2026 Sep 20
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 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/foods15183337,
title = {Plant-Based Functional Custard Enriched with Vitamin D(3): Insight into Technological Properties, Nutrition and Bone Tissue Regeneration.},
author = {Sheir MA and Ahmed RA and Serrapica F and Elbaz AMF},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183337},
url = {https://doi.org/10.3390/foods15183337}
}RIS
TY - JOUR TI - Plant-Based Functional Custard Enriched with Vitamin D(3): Insight into Technological Properties, Nutrition and Bone Tissue Regeneration. AU - Sheir MA AU - Ahmed RA AU - Serrapica F AU - Elbaz AMF PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183337 UR - https://doi.org/10.3390/foods15183337 ER -
APA
MA, S., RA, A., F, S., & AMF, E. (2026). Plant-Based Functional Custard Enriched with Vitamin D(3): Insight into Technological Properties, Nutrition and Bone Tissue Regeneration.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183337
Source records
- pubmed · retrieved 2026-09-27T10:30:46.695Z