Dossa, S.; Negrea, M.; Cocan, I.; Berbecea, A.; Obistioiu, D.; Dragomir, C.; Alexa, E.; Rivis, A.
Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making. Foods 2023, 12, 2697.
https://doi.org/10.3390/foods12142697
AMA Style
Dossa S, Negrea M, Cocan I, Berbecea A, Obistioiu D, Dragomir C, Alexa E, Rivis A.
Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making. Foods. 2023; 12(14):2697.
https://doi.org/10.3390/foods12142697
Chicago/Turabian Style
Dossa, Sylvestre, Monica Negrea, Ileana Cocan, Adina Berbecea, Diana Obistioiu, Christine Dragomir, Ersilia Alexa, and Adrian Rivis.
2023. "Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making" Foods 12, no. 14: 2697.
https://doi.org/10.3390/foods12142697
APA Style
Dossa, S., Negrea, M., Cocan, I., Berbecea, A., Obistioiu, D., Dragomir, C., Alexa, E., & Rivis, A.
(2023). Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making. Foods, 12(14), 2697.
https://doi.org/10.3390/foods12142697
