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Ohmic Heating for Sustainable Bakery Production: Advancing Quality and Efficiency by Raw Material Pretreatment, Dough Fermentation, and Baking

Published Online: 2025-04-02

Published Print: 2025-07

Authors

Yusraini, Era

Hsieh, Chang-Wei

Gavahian, Mohsen https://orcid.org/0000-0002-4904-0519
Funding

Funding for this research was provided by:

National Science and Technology Council (NSTC 112-2221-E-020 -001)
License Information

Text and Data Mining valid from 2025-04-02

Version of Record valid from 2025-04-02
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Article History

Received: 6 January 2025

Accepted: 27 February 2025

First Online: 2 April 2025

Declarations

:

: The authors declare no competing interests.

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