Enhancing Bread Quality and Antioxidant Activity through Wheat Bran Fortification: A Study on Process Optimization and Functional Properties
Year: 2025
Type: article
Source: Current Functional Foods
Authors: Reshma Saroj, Devinder Kaur
Institution: University of Allahabad
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4416132606
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