Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder
M. Poiană, E. Alexa, I. Radulov, D. Raba, Ileana Cocan, M. Negrea, C. Misca, Christine Dragomir, Sylvestre Dossa, G. Suster
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