Open access
Sep 2026
Physicochemical, Quality, Antioxidant and Sensory Attributes of Innovative Functional White Pan Bread Manufactured from Wheat Flour Fortified with Broccoli Plant Parts
Innovative aliments obtained upon integration of plant-based ingredients for producing nutraceutical-enriched functional food under the perspective of sustainable management have been drawing increasing importance within the scientific community. Research was conducted to evaluate the effects of the addition of broccol...
O. Murariu, A. Calistru, F. Murariu et al.
· Foods · 0 citations