About this document
Innovations in Wheat Bread Nutrition by QONITA RAIHANI FAKHIRA is a document available to read on EtoBox.
The document reviews the potential of using food industry by-products, such as fruit and oilseed residues, to enhance the quality and nutrition of wheat bread. It highlights the importance of fortifying bread to address health issues related to refined flour consumption while promoting sustainability through waste reduction. The findings suggest that integrating these by-products can improve the nutritional profile of bread, though further research is needed to ensure safety and quality standards.
- Author
- QONITA RAIHANI FAKHIRA
- Language
- EN