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For citations:

Bunde-Tsegba  C.M., Iornav  M.D., Aondoakaa  I.P., Seember  J.I. Functional, nutritional, and sensory quality of bread produced from wheat-carrot-date (Phoenix dactylifera L.) composite flours. Food systems. 2026;9(2):228-233. https://doi.org/10.21323/2618-9771-2026-9-2-228-233

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru

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