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

MLA

Patricia Dahdah, et al. “Effect of Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace on the Technological, Nutritional, and Sensory Properties of Bread.” Frontiers in Sustainable Food Systems, vol. 8, July 2024. EBSCOhost, https://doi.org/10.3389/fsufs.2024.1400339.

APA

Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, & Antonio Piga. (2024). Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread. Frontiers in Sustainable Food Systems, 8. https://doi.org/10.3389/fsufs.2024.1400339

Chicago

Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, and Antonio Piga. 2024. “Effect of Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace on the Technological, Nutritional, and Sensory Properties of Bread.” Frontiers in Sustainable Food Systems 8 (July). doi:10.3389/fsufs.2024.1400339.