Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks
Article in Foods (August 2024)
The most recent citing publications are shown below. View all 4 publications that cite this research output on Dimensions.
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
Article in Frontiers in Sustainable Food Systems (July 2024)
Artichoke by-products: Promising ingredients for breadstick fortification
Article in LWT (June 2024)