Publication:
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector

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dc.contributor.authorOprea, Oana Bianca
dc.contributor.authorTolstorebrov, Ignat
dc.contributor.authorClaussen, Ingrid Camilla
dc.contributor.authorSannan, Sigurd
dc.contributor.authorApostol, Livia
dc.contributor.authorMoșoiu, Claudia
dc.contributor.authorGaceu, Liviu
dc.date.accessioned2025-09-28T18:01:40Z
dc.date.issued2023-12-16
dc.description.abstract
dc.identifier.doi10.3390/foods12244498
dc.identifier.issn2304-8158
dc.identifier.urihttps://repository.unitbv.ro/handle/123456789/2658
dc.publisherMDPI AG
dc.relation.ispartofFoods
dc.titlePotential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue24
oaire.citation.volume12

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