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    Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products

    Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products by Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, Ersilia Alexa

    Published 2025-01-01
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