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Journal: Sustainability, 2026
Volume: 18
Number: 5441
5441
Article: Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality
Authors: by Sylvestre Dossa, Cristian Argyelan, Alexandru Rinovetz, Christine Neagu, Daniela Stoin, Dacian Lalescu, Călin Jianu, Isidora Radulov, Lelia Serpe, Adina Brinzeu and Ersilia Alexa
Link: https://www.mdpi.com/2071-1050/18/11/5441

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