Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value

1. Cantero, L.
2. Salmerón, J.
3. Miranda, J.
4. Larretxi, I.
5. Fernández-Gil, M.P.
6. Bustamante, M.Á.
7. Matias, S.
8. Navarro, V.
9. Simón, E.
10. Martínez, O.

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DOI: 10.3390/APP12125934 GOOGLE SCHOLAR lock_openOpen access editor

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