Functional Bakery Products: Technological, Chemical and Nutritional Modification
Increasing consumer interest in the health benefits of various foods has driven the development of new food products and prompted modifications to the recipes and technologies used for the production of traditional items [...]
Authors
- Piotr Zarzycki (ORCID: https://orcid.org/0000-0003-1462-6146)
- Urszula Pankiewicz (ORCID: https://orcid.org/0000-0003-1477-5598)
- Anna Wirkijowska (ORCID: https://orcid.org/0000-0002-1647-2921)
Institutions
- University of Life Sciences in Lublin (PL)
Publication Details
- Journal
- Applied Sciences
- Published
- 2024-12-23
- DOI
- https://doi.org/10.3390/app142412023
- Citations
- 4
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.24