Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder

AuthID
 P-00X-2HR
3
Author(s)
Drabinska, N
·
Nogueira, M
·
Document Type
Article
Year published
2022
Published
in MOLECULES
Volume: 27, Issue: 15
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Pubmed®
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Publication Identifiers
Pubmed: 35897847
Wos: WOS:000839765700001
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