Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

  1. Peñalver, R.
  2. Ros, G.
  3. Nieto, G.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 21

Art: Artikel

DOI: 10.3390/FOODS12213920 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus