Functional Bakery Products: Technological, Chemical and Nutritional Modification
Increasing consumer interest in the health benefits of various foods has driven the development of new food products and prompted modifications to the recipes and technologies used for the production of traditional items [...]
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/24/12023 |
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| _version_ | 1850239841213612032 |
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| author | Piotr Zarzycki Anna Wirkijowska Urszula Pankiewicz |
| author_facet | Piotr Zarzycki Anna Wirkijowska Urszula Pankiewicz |
| author_sort | Piotr Zarzycki |
| collection | DOAJ |
| description | Increasing consumer interest in the health benefits of various foods has driven the development of new food products and prompted modifications to the recipes and technologies used for the production of traditional items [...] |
| format | Article |
| id | doaj-art-54be6c67b2dd4a178b80f3ead4cc2807 |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-54be6c67b2dd4a178b80f3ead4cc28072025-08-20T02:01:03ZengMDPI AGApplied Sciences2076-34172024-12-0114241202310.3390/app142412023Functional Bakery Products: Technological, Chemical and Nutritional ModificationPiotr Zarzycki0Anna Wirkijowska1Urszula Pankiewicz2Department of Engineering and Cereals Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Engineering and Cereals Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandIncreasing consumer interest in the health benefits of various foods has driven the development of new food products and prompted modifications to the recipes and technologies used for the production of traditional items [...]https://www.mdpi.com/2076-3417/14/24/12023n/a |
| spellingShingle | Piotr Zarzycki Anna Wirkijowska Urszula Pankiewicz Functional Bakery Products: Technological, Chemical and Nutritional Modification Applied Sciences n/a |
| title | Functional Bakery Products: Technological, Chemical and Nutritional Modification |
| title_full | Functional Bakery Products: Technological, Chemical and Nutritional Modification |
| title_fullStr | Functional Bakery Products: Technological, Chemical and Nutritional Modification |
| title_full_unstemmed | Functional Bakery Products: Technological, Chemical and Nutritional Modification |
| title_short | Functional Bakery Products: Technological, Chemical and Nutritional Modification |
| title_sort | functional bakery products technological chemical and nutritional modification |
| topic | n/a |
| url | https://www.mdpi.com/2076-3417/14/24/12023 |
| work_keys_str_mv | AT piotrzarzycki functionalbakeryproductstechnologicalchemicalandnutritionalmodification AT annawirkijowska functionalbakeryproductstechnologicalchemicalandnutritionalmodification AT urszulapankiewicz functionalbakeryproductstechnologicalchemicalandnutritionalmodification |