Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads

作者：Chrysanthi Nouska, Maria Irakli, Prokopis Palakas, Anastasia Lytou, Elisavet Bouloumpasi, Costas G. Βiliaderis, Athina Lazaridou · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.113980 · 被引用次数：26 · 研究领域：Food composition and properties、Sesame and Sesamin Research、Cassava research and cyanide