ORIGINAL RESEARCH
Published on 22 May 2025
Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder
doi 10.3389/fnut.2025.1615629
- 854 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Analysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food Products
Analysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food Products
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ORIGINAL RESEARCH
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- 1,737 views
- 2 citations
ORIGINAL RESEARCH
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doi 10.3389/fnut.2024.1341539
- 3,702 views
- 7 citations
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