Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.

Mazzola A, Aranibar C, Kuhar F, Greslebin A, Ribotta PD

DOI: 10.3390/foods15193479
Published: 2026 Sep 29
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15193479,
  title = {Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.},
  author = {Mazzola A and Aranibar C and Kuhar F and Greslebin A and Ribotta PD},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15193479},
  url = {https://doi.org/10.3390/foods15193479}
}

RIS

TY  - JOUR
TI  - Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.
AU  - Mazzola A
AU  - Aranibar C
AU  - Kuhar F
AU  - Greslebin A
AU  - Ribotta PD
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15193479
UR  - https://doi.org/10.3390/foods15193479
ER  -

APA

A, M., C, A., F, K., A, G., & PD, R. (2026). Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15193479

Source records

pubmed · retrieved 2026-11-10T14:05:03.637Z