The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
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The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies ; volume:14 ; number:1 ; day:15 ; month:2 ; year:2024 ; pages:1-13 ; date:12.2024
Scientific reports ; 14, Heft 1 (15.2.2024), 1-13, 12.2024
- Urheber
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Raczkowska, Ewa
Wojdyło, Aneta
Nowicka, Paulina
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1038/s41598-024-54461-7
- URN
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urn:nbn:de:101:1-2405070917560.459415350782
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:56 MESZ
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Beteiligte
- Raczkowska, Ewa
- Wojdyło, Aneta
- Nowicka, Paulina
- SpringerLink (Online service)
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