Blackberries (Rubus sp.) and whole grain wheat flour in...

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Journal of Food Science and Technology 2019 / 2

Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties

Pereira, Ana Paula Aparecida, Clerici, Maria Teresa Pedrosa Silva, Schmiele, Marcio, Pastore, Glaucia Maria
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03628-6
Date:
February, 2019
File:
PDF, 906 KB
english, 2019
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