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Journal: Foods, 2022
Volume: 11
Number: 777
777
Article: Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
Authors: by Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita and Giuseppe Zeppa
Link: https://www.mdpi.com/2304-8158/11/6/777

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