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Journal: Appl. Sci., 2026
Volume: 16
Number: 15
15
Article: Partial Substitution of Rye Flour with Sea Buckthorn (Hippophae rhamnoides L.) Fruit Pomace in Three-Stage Rye Sourdough Breadmaking: Fermentation Dynamics and Bread Quality
Authors: by Katarzyna Majewska, Joanna Katarzyna Banach, Lucyna Kłębukowska, Małgorzata Grzywińska-Rąpca, Beata Piłat and Renata Pietrzak-Fiećko
Link: https://www.mdpi.com/2076-3417/16/1/15

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