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Journal: Foods, 2024
Volume: 13
Number: 2794
2794
Article: Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach
Authors: by Evangelia D. Karvela, Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou and Vaios T. Karathanos
Link: https://www.mdpi.com/2304-8158/13/17/2794

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