Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods
Year: 2025
Type: article
Source: Journal of Cereal Science
Authors: Ahmet Görgüç, Fatih Mehmet Yılmaz
Institution: Adnan Menderes University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4414121770