Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making

por Dossa, Sylvestre, Negrea, Monica, Cocan, Ileana, Berbecea, Adina, Obistioiu, Diana, Dragomir, Christine, Alexa, Ersilia, Rivis, Adrian
Publicado 2023

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder

por Poiana, Mariana-Atena, Alexa, Ersilia, Radulov, Isidora, Raba, Diana-Nicoleta, Cocan, Ileana, Negrea, Monica, Misca, Corina Dana, Dragomir, Christine, Dossa, Sylvestre, Suster, Gabriel
Publicado 2023