Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
Authors
Kahlaoui, M., Bertolino, M., Barbosa-Pereira, L., Ben Haj Kbaier, H., Bouzouita, N.,Zeppa, G.
Year of publication
2022
Published in
Foods, 11(6)
