Publication:
Sorghum Flour: A Valuable Ingredient for Bakery Industry?

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dc.contributor.authorApostol, Livia
dc.contributor.authorBelc, Nastasia
dc.contributor.authorGaceu, Liviu
dc.contributor.authorOprea, Oana Bianca
dc.contributor.authorPopa, Mona Elena
dc.date.accessioned2025-09-28T18:06:54Z
dc.date.issued2020-11-30
dc.description.abstract
dc.identifier.doi10.3390/app10238597
dc.identifier.issn2076-3417
dc.identifier.urihttps://repository.unitbv.ro/handle/123456789/2662
dc.publisherMDPI AG
dc.relation.ispartofApplied Sciences
dc.titleSorghum Flour: A Valuable Ingredient for Bakery Industry?
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue23
oaire.citation.volume10

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