Publication
INFLUENCE OF THE ADDITION OF DEHYDRATED LINGONBERRIES IN SPELT FLOUR ON ITS BAKERY PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES
(STEF92 Technology, 2022-12-27, Diana-Nicoleta Raba, Mariana-Atena Poiană, Delia-Gabriela Dumbravă, Mirela-Viorica Popa, Corina Dana Mișcă)
Advances in Biotechnology2022


