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Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread

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dc.contributor.authorOprea, Oana Bianca
dc.contributor.authorSannan, Sigurd
dc.contributor.authorTolstorebrov, Ignat
dc.contributor.authorClaussen, Ingrid Camilla
dc.contributor.authorGaceu, Liviu
dc.date.accessioned2025-09-28T18:00:21Z
dc.date.issued2024-02-25
dc.description.abstract
dc.identifier.doi10.3390/foods13050698
dc.identifier.issn2304-8158
dc.identifier.urihttps://repository.unitbv.ro/handle/123456789/2657
dc.publisherMDPI AG
dc.relation.ispartofFoods
dc.titleEffects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.volume13

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