The role of water alternatives in bread formulation and its quality; An emerging source of sustainable and cost-effective bakery improvers
Bread as staple food worldwide has a fundamental role in our daily diet. Accordingly, its fortification with sustainable, cost-effective and clean-label bakery additives has received considerable attention. Recently, increasing efforts has been devoted to apply potential water alternatives (WAL) in...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001923 |
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