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Journal: Foods, 2025
Volume: 14
Number: 3343
3343
Article: Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour
Authors: by Ioana-Alina Pop, Sylvestre Dossa, Daniela Stoin, Christine Neagu, Diana Moigradean, Ersilia Alexa and Mariana-Atena Poiana
Link: https://www.mdpi.com/2304-8158/14/19/3343

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