Work

Grape Leaf Powder as a Green Fortifier in Bread: Effects on Nutritional and Technological Quality

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.70926

Authors: Tekmile Cankurtaran‐Kömürcü, Nermin Bilgiçli

Institution: Necmettin Erbakan University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W7130506609

FWCI: 8.775

Cites: 52

Cited by: 2

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