Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics. Italian Journal of Food Safety, [S. l.], v. 15, n. 2, 2026. DOI: 10.4081/ijfs.2026.14642. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/14642. Acesso em: 12 jun. 2026.