Article Versions Notes

Dahdah P, Cabizza R, Farbo MG, Fadda C, Mara A, Hassoun G, Piga A. Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods. 2024; 13(3):478. https://doi.org/10.3390/foods13030478

Dahdah, Patricia, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun, and Antonio Piga. 2024. "Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace" Foods 13, no. 3: 478. https://doi.org/10.3390/foods13030478

Dahdah, P., Cabizza, R., Farbo, M. G., Fadda, C., Mara, A., Hassoun, G., & Piga, A. (2024). Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods, 13(3), 478. https://doi.org/10.3390/foods13030478