Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread News Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread Paul White 20/09/2024 1 Introduction The demand for bakery products is increasing annually at a rate of 10.07% (Tripathi et... Read More Read more about Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
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