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Journal: Foods, 2024
Volume: 13
Number: 2402

Article: Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders
Authors: by Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, Ilenia Tinebra, Roberta Passafiume, Sonia Bonacci, Vittorio Farina and Vita Di Stefano
Link: https://www.mdpi.com/2304-8158/13/15/2402

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