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Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread.

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Title: Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread.
Authors: Sikora, Fryderyk1, msobolewska@zut.edu.pl, Ochmian, Ireneusz1,2, robert.iwanski@zut.edu.pl, Sobolewska, Magdalena2,3, Iwański, Robert1,3
Source: Applied Sciences (2076-3417); Jul2025, Vol. 15 Issue 14, p8067, 21p
Database: Applied Science & Technology Source
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PubType: Academic Journal
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        Value: 10.3390/app15148067
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      – Code: eng
        Text: English
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        StartPage: 8067
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      – TitleFull: Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread.
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            NameFull: Ochmian, Ireneusz
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              Text: Jul2025
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              Y: 2025
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              Value: 15
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