Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product
| Autor: | Nikolaou, Evgenia N., Karvela, Evangelia D., Marini, Eleni, Panagopoulou, Eirini A., Chiou, Antonia, Karathanos, Vaios T. |
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| Zdroj: | In Journal of Cereal Science November 2022 108 |
| Databáze: | ScienceDirect |
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