Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach
E. Karvela, Evgenia N. Nikolaou, Dimitra Tagkouli, Antonia Chiou, Vaios T. Karathanos
Foods