Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Overview of attention for article published in Frontiers in Sustainable Food Systems, July 2024

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Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread Frontiers https://t.co/8Hgeo3311c

04 Jul 2024

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