Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread
小麦粉与蓝莓果实混合对“法式”面包流变学、品质、抗氧化性和感官特性的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods14071189
Murariu, Otilia Cristina; Caruso, Gianluca; Frunză, Gabriela; Lipșa, Florin Daniel; Ulea, Eugen; Tallarita, Alessio Vincenzo; Calistru, Anca; Jităreanu, Gerard
