Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders
Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, Alessandra Culmone, I. Tinebra, R. Passafiume, S. Bonacci, V. Farina, V. Di Stefano
Foods