Journal of Food Science

1 та иш

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

   МақолаFood composition and propertiesJournal of Food Science20260 иқтибос

   ABIABI:AkademIndex/openalex/2026.article.012951