Exploring the impact of olive cake enrichment on wheat flour bread: A comprehensive study on quality parameters and nutritional enhancement - Kovač, Boris; Martina, Avbelj; Polak, Tomaž; Možina, Sonja Smole; Šporin, Monika (Food science & technology, 2025)
Keywords: antioxidant activity; Antioxidants; bitterness; Bread quality; breads; Byproduct reuse; byproducts; caffeic acid; catechin; circular economy; color; dietary fiber; ferulic acid; fiber content; firmness; Functional bread; ingredients; luteolin; odors; Olive cake; olive oil; olives; sourness; sweetness; taste sensitivity; texture; vanillic acid; wheat flour; Antioxidants; Byproduct reuse; Olive cake; Bread quality; Functional bread