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

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

ISSN: 2304-8158

Year of publication: 2023

Volume: 12

Issue: 21

Type: Article

DOI: 10.3390/FOODS12213920 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus