Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder حسب Diana-Nicoleta Raba, Isidora Radulov, Ersilia Alexa, Mariana-Atena Poiana, Corina Dana Misca, Ileana Cocan, Monica Negrea, Gabriel Suster, Christine Dragomir

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Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder حسب Mariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa, Gabriel Suster

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Lupin (<i>Lupinus</i> spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery حسب Loredana Plustea, Monica Negrea, Ileana Cocan, Isidora Radulov, Camelia Tulcan, Adina Berbecea, Iuliana Popescu, Diana Obistioiu, Ionela Hotea, Gabriel Suster, Adriana Elena Boeriu, Ersilia Alexa

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