Lafarga T, Gallagher E, Bademunt A, Bobo G, Echeverria G, Vinas I, Aguilo-Aguayo I. 2019. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products. International Journal of Food Science and Technology 54, 634-640

març 9, 2020 | 0 comments

Postharvest Biology and Technology