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. |
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| 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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