Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility

Food Science and Nutrition · Published 2026-08-01 · DOI 10.1002/fsn3.72217

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Authors (4)

Semra Topuz Türker, Esra Esin, Mustafa Bayram, Cemal Kaya

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Year

2026

Citation

Türker, S., Esin, E., Bayram, M., et al. (2026). Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility. Food Science and Nutrition. https://doi.org/10.1002/fsn3.72217

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