Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder
利用斯佩尔特小麦粉和葡萄渣粉复合面粉制作增值糕点产品的策略
期刊:Foods
影响因子:4.7
doi:10.3390/foods12173239
Mariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa, Gabriel Suster
