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Improving Nutritional and Antioxidant Properties of Dried Noodles Through Utilization of Acanthus ilicifolius Leaf Flour for Sustainable Food Development — Europe PMC PMID:42522904

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42522904
DOI: 10.1155/tswj/4984469
License (as archived): solo-consultazione
Archived: 2026-10-08T01:31:04.069Z
SHA-256 of the archived text: a378a0dfa3b5d517fc4f73fd77ec4356796cba528aa4d6e794e0e66ff0ec40c4
Stable URL of this page: https://metraipolis.com/documento/dc_da72df545f61

How to cite

Improving Nutritional and Antioxidant Properties of Dried Noodles Through Utilization of Acanthus ilicifolius Leaf Flour for Sustainable Food Development — Europe PMC PMID:42522904 — Europe PMC (en), https://europepmc.org/article/MED/42522904 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_da72df545f61 (Metraipolis archive dc_da72df545f61, sha256 a378a0dfa3b5d517fc4f73fd77ec4356796cba528aa4d6e794e0e66ff0ec40c4)

BibTeX

@misc{dcda72df545f61,
  title = {Improving Nutritional and Antioxidant Properties of Dried Noodles Through Utilization of Acanthus ilicifolius Leaf Flour for Sustainable Food Development — Europe PMC PMID:42522904},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42522904},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_da72df545f61; sha256 a378a0dfa3b5d517fc4f73fd77ec4356796cba528aa4d6e794e0e66ff0ec40c4},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42522904. Agents can read the archived copy with the MCP tool read_document.