Article Versions Notes

Capcanari T, Covaliov E, Negoița C, Siminiuc R, Chirsanova A, Reșitca V, Țurcanu D. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. Foods. 2023; 12(23):4327. https://doi.org/10.3390/foods12234327

Capcanari, Tatiana, Eugenia Covaliov, Cătălina Negoița, Rodica Siminiuc, Aurica Chirsanova, Vladislav Reșitca, and Dinu Țurcanu. 2023. "Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread" Foods 12, no. 23: 4327. https://doi.org/10.3390/foods12234327

Capcanari, T., Covaliov, E., Negoița, C., Siminiuc, R., Chirsanova, A., Reșitca, V., & Țurcanu, D. (2023). Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. Foods, 12(23), 4327. https://doi.org/10.3390/foods12234327