Dragomir, C.; Dossa, S.; Jianu, C.; Cocan, I.; Radulov, I.; Berbecea, A.; Radu, F.; Alexa, E.
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products. Foods 2025, 14, 319.
https://doi.org/10.3390/foods14020319
AMA Style
Dragomir C, Dossa S, Jianu C, Cocan I, Radulov I, Berbecea A, Radu F, Alexa E.
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products. Foods. 2025; 14(2):319.
https://doi.org/10.3390/foods14020319
Chicago/Turabian Style
(Neagu) Dragomir, Christine, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, and Ersilia Alexa.
2025. "Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products" Foods 14, no. 2: 319.
https://doi.org/10.3390/foods14020319
APA Style
Dragomir, C., Dossa, S., Jianu, C., Cocan, I., Radulov, I., Berbecea, A., Radu, F., & Alexa, E.
(2025). Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products. Foods, 14(2), 319.
https://doi.org/10.3390/foods14020319
