Investigating the Potential of Fine Bulgur‐Wheat Flour in Lebanese Flatbread for Enhancing Food Security and Consumer Satisfaction
Year: 2025
Type: article
Source: Cereal Chemistry
DOI: 10.1002/cche.10884
Authors: Kteich Ola, Damerji Tamar, Alkhatib Ali, Nancy Hallal, Ramadan Wiam
Institutions: Lebanese International University, Université d'Artois
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4409053653