Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
Language: English
Page range: 171 - 182
Submitted on: Sep 7, 2024
Accepted on: Dec 22, 2024
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Fryderyk Sikora, Ireneusz Ochmian, Magdalena Sobolewska, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.