Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production

AuthID
 P-00X-87V
7
Author(s)
Melo, D
·
Alvarez Ortí, M
·
Nunes, MA
·
Santo, LE
·
Machado, S
·
Pardo, JE
·
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 19, Páginas: 3027 (14)
Indexing
Wos®
Scopus®
Crossref®36
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36230103
SCOPUS: 2-s2.0-85139795812
Wos: WOS:000866736100001
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