Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations

CARLOS GUZMÁN GARCÍA2026-01-292026-01-29202110.1002/cche.104572-s2.0-85108334140https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33575Food ScienceOrganic ChemistrySuitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulationsresearch article