Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
Autores
Kahlaoui, M., Bertolino, M., Barbosa-Pereira, L., Ben Haj Kbaier, H., Bouzouita, N.,Zeppa, G.
Año de publicación
2022
Publicado en
Foods, 11(6)
