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-Orti, M
·
Santo, LE
·
Machado, S
·
Pardo, JE
·
Document Type
Article
Year published
2022
Published
in FOODS, ISSN: 2304-8158
Volume: 11, Issue: 19, Pages: 3027 (14)
Indexing
Wos®
Scopus®
Crossref®8
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36230103
Scopus: 2-s2.0-85139795812
Wos: WOS:000866736100001
Source Identifiers
ISSN: 2304-8158
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