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1 Ergebnisse
1
Development, Analysis, and Sensory Evaluation of Improved B..:
Miriam Cabello-Olmo
;
Padmanaban G. Krishnan
;
Miriam Araña
...
https://www.mdpi.com/2304-8158/12/15/2817. , 2023
Link:
https://doi.org/10.3390/foods12152817
RT Journal T1
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4eda22b8c2d94310973e29fd3cf71303&Exemplar=1&LAN=DE A1 Miriam Cabello-Olmo A1 Padmanaban G. Krishnan A1 Miriam Araña A1 Maria Oneca A1 Jesús V. Díaz A1 Miguel Barajas A1 Maristela Rovai PB MDPI AG YR 2023 K1 bread K1 functional food K1 fermented K1 novel food K1 sensory K1 fortification K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/15/2817 LK http://dx.doi.org/https://doi.org/10.3390/foods12152817 DO https://doi.org/10.3390/foods12152817 SF ELIB - SuUB Bremen
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