The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta

ABSTRACT:

SUBMITTER: Cacak-Pietrzak G 

PROVIDER: S-EPMC12348497 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature