Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
Authors
Fryderyk Sikora
Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland
Ireneusz Ochmian
Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland
Magdalena Sobolewska
magdalena.sobolewska@zut.edu.pl
Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
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
Keywords:
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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.