Work

Transformation of Quality Attributes of Dough, Bakery Products, and Bakery Fillings Using Diverse Hydrocolloids: A Concise Review

Year: 2026

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70388

Authors: Aadarsh Kumar, Masud Alam, Kamlesh Kumari, Vikas Nanda

Institution: Sant Longowal Institute of Engineering and Technology

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7130507086

FWCI: 5.631

Cites: 74

Cited by: 2

Related to: