BIBLIOGRAPHIC RECORD
From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance
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- Recorded authors
- Laura Candela-Salvador; Juana Fernández-López; Luis Noguera-Artiaga; José Ángel Pérez-Álvarez; Raquel Lucas-González; Manuel Viuda-Martos
- Source of metadata
- Crossref
- Year recorded
- 2026
Public identifiers and source
Open the source recordReference
Laura Candela-Salvador; Juana Fernández-López; Luis Noguera-Artiaga; José Ángel Pérez-Álvarez; Raquel Lucas-González; Manuel Viuda-Martos. (2026). From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance. https://doi.org/10.3390/foods15132355
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