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Journal: Foods, 2023
Volume: 12
Number: 593
593
Article: Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes
Authors: by Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny and Miroslava Kačániová
Link: https://www.mdpi.com/2304-8158/12/3/593

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