日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

羽扇豆芽粉和羽扇豆绿芽饼干的营养、植物化学、感官特性和血糖反应的比较研究

Loredana Plustea, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea, Ersilia Alexa

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

羽扇豆(Lupinus spp.)强化面包:一种可持续、营养丰富、功能强大且技术先进的烘焙解决方案

Plustea, Loredana; Negrea, Monica; Cocan, Ileana; Radulov, Isidora; Tulcan, Camelia; Berbecea, Adina; Popescu, Iuliana; Obistioiu, Diana; Hotea, Ionela; Suster, Gabriel; Boeriu, Adriana Elena; Alexa, Ersilia