Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products
, oraz
15 lut 2025
O artykule
Data publikacji: 15 lut 2025
Zakres stron: 171 - 182
Otrzymano: 07 wrz 2024
Przyjęty: 22 gru 2024
DOI: https://doi.org/10.2478/aucft-2024-0014
Słowa kluczowe
© 2024 Fryderyk Sikora et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Sikora, Fryderyk
Department of Horticulture, West Pomeranian University of Technology SzczecinSzczecin, Poland
Ochmian, Ireneusz
Department of Horticulture, West Pomeranian University of Technology SzczecinSzczecin, Poland
Sobolewska, Magdalena
Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in SzczecinSzczecin, Poland