Results

Chemical and rheological influence of Helianthus tuberosus flour used as a source of bioactive compounds in bread

2020-07-13

 

Revista de Chimie (Bucuresti), 69, Nr.6, http://www.revistadechimie.rom

Autori: Apostol, N. Belc, L. Gaceu, V. Vlăduț, O. B. Oprea