Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-04-17
Primary Topic
Microencapsulation and Drying Processes
Type
article
Field-Weighted Citation Impact
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article

Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review

SPIRE - Sciences Po Institutional REpository
Microencapsulation and Drying Processes
article

Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
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Microencapsulation and Drying Processes
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Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS