Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour.

Foods · 2025 · PMC12524230 · PMID 41097512

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a decreasing trendno p-value reported

Porosity also showed a decreasing trend proportional to the increasing substitution levels of WF with CF and the combination of CF and RP.

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