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Journal: Foods, 2024
Volume: 13
Number: 3363
3363
Article: Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation
Authors: by Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Dubravka Škrobot and Jelena Tomić
Link: https://www.mdpi.com/2304-8158/13/21/3363

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