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2023 | 2 |
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Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.
Foods. 2023 Aug 28;12(17):3239. doi: 10.3390/foods12173239.
Foods. 2023.
PMID: 37685172
Free PMC article.
Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making.
Dossa S, Negrea M, Cocan I, Berbecea A, Obistioiu D, Dragomir C, Alexa E, Rivis A.
Dossa S, et al. Among authors: dragomir c.
Foods. 2023 Jul 13;12(14):2697. doi: 10.3390/foods12142697.
Foods. 2023.
PMID: 37509789
Free PMC article.
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Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.
Plustea L, Dossa S, Dragomir C, Cocan I, Negrea M, Obistioiu D, Poiana MA, Voica D, Berbecea A, Alexa E.
Plustea L, et al. Among authors: dragomir c.
Foods. 2024 Feb 21;13(5):656. doi: 10.3390/foods13050656.
Foods. 2024.
PMID: 38472769
Free PMC article.
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