Journal of Food Science

1 ta ish

Jurnal · 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

   MaqolaFood composition and propertiesJournal of Food Science20260 iqtibos

   ABIABI:AkademIndex/openalex/2026.article.012951