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Quality Properties of Crackers Enriched with Composite Flours: Effect on Dough and Final Product Article

https://www.mdpi.com/2076-3417/15/23/12361
https://doi.org/10.3390/app152312361

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authors

Giannoutsos, Konstantinos
Koukoumaki, Danai Ioanna
Bountziouka, Vasiliki
Poriazi, Tonia
Papageorgiou, Maria
Sarris, Dimitris
Gkatzionis, Konstantinos
Naziri, Eleni

publication date

2025

published in

Applied Sciences Journal

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Digital Object Identifier (DOI)

https://doi.org/10.3390/app152312361

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