Functional Bakery Products: Technological, Chemical and Nutritional Modification

Piotr Zarzycki; Anna Wirkijowska; Urszula Pankiewicz

doi:10.3390/app142412023

Applied Sciences (Dec 2024)

Functional Bakery Products: Technological, Chemical and Nutritional Modification

Piotr Zarzycki,
Anna Wirkijowska,
Urszula Pankiewicz

Affiliations

Piotr Zarzycki: Department of Engineering and Cereals Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Anna Wirkijowska: Department of Engineering and Cereals Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Urszula Pankiewicz: Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

DOI: https://doi.org/10.3390/app142412023
Journal volume & issue: Vol. 14, no. 24
p. 12023

Abstract

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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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Published in Applied Sciences

ISSN: 2076-3417 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Engineering (General). Civil engineering (General); Science: Biology (General); Science: Physics; Science: Chemistry
Website: http://www.mdpi.com/journal/applsci

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Abstract

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