Journal of Food Science

Работ: 1

Журнал · ISSN 0022-1147

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

   Mahdi Fathi, Narges Samanian, Mahsa Samanian

   СтатьяFood composition and propertiesJournal of Food Science2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.012951