Effects of Plants' Ingredients on Dough and Final Product

The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use...

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Bibliografische gegevens
Andere auteurs: Mironeasa, Silvia (Redacteur)
Formaat: Elektronisch Hoofdstuk
Taal:Engels
Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
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Online toegang:DOAB: download the publication
DOAB: description of the publication
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