Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products.

Foods

Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

Published: October 2024

Improving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development [...].

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507545PMC
http://dx.doi.org/10.3390/foods13203330DOI Listing

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