This is the authors' abstract. We don't add key points for this paper.
and metabolites, such as organic acids, during fermentation, improving dough and bread texture and nutritional value. This study suggests that magnetic field treatment may enhance certain techno-functional and nutritional characteristics of bread.
Answers are grounded in this paper and cite their sources.
No takes yet. Share an insight, caveat, or question.
Akarca et al. (2026) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: