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Journal: Foods, 2024
Volume: 13
Number: 1503
1503
Article: Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks
Authors: by Alexandra Maria Uivarasan, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula and Anca Mihaly Cozmuta
Link: https://www.mdpi.com/2304-8158/13/10/1503

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