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Journal: Foods, 2023
Volume: 12
Number: 2697

Article: Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making
Authors: by Sylvestre Dossa, Monica Negrea, Ileana Cocan, Adina Berbecea, Diana Obistioiu, Christine Dragomir, Ersilia Alexa and Adrian Rivis
Link: https://www.mdpi.com/2304-8158/12/14/2697

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