Work

Development of a Functional Whole Wheat Flour for Pizza Dough: Nutritional Enhancement and Rheological Optimization

Year: 2026

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.71076

Authors: Mahdi Fathi, Narges Samanian, Mahsa Samanian

Institutions: Kowsar Hospital, Islamic Azad University, Ashkezar, Tashkent Chemical-Technological Institute

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: W7154889099

FWCI:

Cites: 66

Cited by:

Related to: 10