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

    Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread by Oana Bianca Oprea, Sigurd Sannan, Ignat Tolstorebrov, Ingrid Camilla Claussen, Liviu Gaceu

    Published 2024-02-01
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  2. 2
    Potential for <i>Saccharina latissima</i> Flour as a Functional Ingredient in the Baking Sector

    Potential for <i>Saccharina latissima</i> Flour as a Functional Ingredient in the Baking Sector by Oana Bianca Oprea, Ignat Tolstorebrov, Ingrid Camilla Claussen, Sigurd Sannan, Livia Apostol, Claudia Moșoiu, Liviu Gaceu

    Published 2023-12-01
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