“Dietary Fiber Enrichment in Bakery Products: Effects on Dough Handling and Finished Product Quality: https://doi.org/10.5281/zenodo.20094482”, Pjmcr, vol. 5, no. 2, pp. 1414–1426, May 2026, Accessed: Nov. 03, 2026. [Online]. Available: https://pakjmcr.com/index.php/1/article/view/934