Publication:
Effects of Tomato Pomace on Baking Properties of Wheat Flour and Bread Quality

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dc.contributor.authorCANJA, Cristina Maria
dc.contributor.authorMAIER, Alina
dc.contributor.authorPĂDUREANU, Vasile
dc.contributor.authorMĂZĂREL, Adrian
dc.contributor.authorBRĂNESCU, Geronimo Răducu
dc.contributor.authorLUPU, Mirabela Ioana
dc.contributor.authorENACHE, Dorin Valter
dc.date.accessioned2025-09-18T20:00:23Z
dc.date.issued2024-05-15
dc.description.abstract
dc.identifier.doi10.15835/buasvmcn-fst:2023.0029
dc.identifier.issn2344-5300
dc.identifier.issn2344-2344
dc.identifier.urihttps://repository.unitbv.ro/handle/123456789/1673
dc.publisherUniversity of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
dc.relation.ispartofBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
dc.titleEffects of Tomato Pomace on Baking Properties of Wheat Flour and Bread Quality
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume81

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