Development of Functional, Gluten-Free Bakery Products Enriched with Bioactive Components: Innovative Technological Solutions and Proven Gut Microbiota-Enhancing Effects

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-08-15
DOI
https://doi.org/10.5281/zenodo.16881006
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.00
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article

Development of Functional, Gluten-Free Bakery Products Enriched with Bioactive Components: Innovative Technological Solutions and Proven Gut Microbiota-Enhancing Effects

Zenodo (CERN European Organization for Nuclear Research)
Food Industry and Aquatic Biology
article

Development of Functional, Gluten-Free Bakery Products Enriched with Bioactive Components: Innovative Technological Solutions and Proven Gut Microbiota-Enhancing Effects

article en

Abstract

No abstract available for this paper.
Zenodo (CERN European Organization for Nuclear Research)
Industry, innovation and infrastructure
Openalex Percentile: Top 46%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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Development of Functional, Gluten-Free Bakery Products Enriched with Bioactive Components: Innovative Technological Solutions and Proven Gut Microbiota-Enhancing Effects · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS