Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour Bread

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Sukhmandeep Kaur, Arashdeep Singh, Gurkirat Kaur, Antima Gupta, Hanuman Bobade
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of Texture Studies
Online Access:	Acceder al recurso
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