Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

  1. Peñalver, R.
  2. Martínez-Zamora, L.
  3. Lorenzo, J.M.
  4. Ros, G.
  5. Nieto Martínez, G.
Aldizkaria:
Food Science and Nutrition

ISSN: 2048-7177

Argitalpen urtea: 2024

Alea: 12

Zenbakia: 1

Orrialdeak: 385-398

Mota: Artikulua

DOI: 10.1002/FSN3.3778 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus