Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour
利用栗子和玫瑰果强化小麦粉开发面包的营养、流变学和功能评估
期刊:Foods
影响因子:5.1
doi:10.3390/foods14193343
Pop, Ioana-Alina; Dossa, Sylvestre; Stoin, Daniela; Neagu, Christine; Moigradean, Diana; Alexa, Ersilia; Poiana, Mariana-Atena
