Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties

Autores

Kahlaoui, M., Bertolino, M., Barbosa-Pereira, L., Ben Haj Kbaier, H., Bouzouita, N.,Zeppa, G.

Año de publicación

2022

Publicado en

Foods, 11(6)

Link

https://www.mdpi.com/2304-8158/11/6/777