Effect of walnut flour (Juglans spp.) addition on wheat bread crumb porosity
Bread is one of the most consumed foods globally and incorporating walnut flour will enhance its nutritional value by including biologically active components. The porosity is a key characteristic of the sensory properties and overall acceptability of the bread crumb. The objective of this study was...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/21/bioconf_foset2025_01009.pdf |
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