Dietary Fiber Enrichment in Bakery Products: Effects on Dough Handling and Finished Product Quality: https://doi.org/10.5281/zenodo.20094482
Kiran Aslam, Ayesha Sadiqa, Rameesa Shahbaz, Ameer Jan
- ISSN / E-ISSN
- 3007-2379 / 3007-2387
- DOI
- —
- Volume · Issue · Pages
- — · — · —
- Publisher
- Forum for Education, Knowledge and Reform (FEKR)
- Article URL
- https://pakjmcr.com/index.php/1/article/view/934 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
05 May 2026
Publisher publication date · source: Journal websites (OAI-PMH feeds of Open Journal Systems)
| Type | Date | Source |
|---|---|---|
| Publisher publication date | 05 May 2026 | Journal websites (OAI-PMH feeds of Open Journal Systems) |
Keywords (as given): Dietary Fiber, Bakery Products, Dough Rheology, Bread Quality, Water Absorption, Gluten Network, Enzyme Supplementation, Clean Label
HEC Status at Publication Not the journal's current status
HEC Status at PublicationNot conclusive
Historical status could not be conclusively determined.
- Dataset incomplete or not yet confirmed as complete: we cannot say whether the journal was listed. This is not a derecognition.
Best available information, not a definitive status: Dataset incomplete or not yet confirmed as complete: we cannot say whether the journal was listed. This is not a derecognition.
- Journal
- Pakistan Journal of Medical & Cardiological Review
- Publication date used
- 05 May 2026 (Publisher publication date)
- Applicable HEC period
- HEC 2026-27 (version 1) · 01 Apr 2026 – 31 Dec 2027
- Category
- —
- Recognition status
- Pending Verification (PERIOD_NOT_CERTIFIED)
- Source
- —
- Verification status
- Unverified
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.