Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization

Publication date: April 2021Source: LWT, Volume 141Author(s): Larissa Slongo Faccioli, Manuela Poletto Klein, Gabriela Ramos Borges, Carolina Silveira Dalanhol, Isabel Cristina Kasper Machado, Juliano Garavaglia, Simone Morelo Dal Bosco
Source: LWT Food Science and Technology - Category: Food Science Source Type: research