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Journal: Foods, 2025
Volume: 14
Number: 319
319
Article: Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products
Authors: by Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu and Ersilia Alexa
Link: https://www.mdpi.com/2304-8158/14/2/319

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