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

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

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 21

Mota: Artikulua

DOI: 10.3390/FOODS12213920 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus