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    Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread

    Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of ‘French’ Bread by Otilia Cristina Murariu, Gianluca Caruso, Gabriela Frunză, Florin Daniel Lipșa, Eugen Ulea, Alessio Vincenzo Tallarita, Anca Calistru, Gerard Jităreanu

    Published 2025-03-01
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