"Exploring the Effects of Different Ingredients and Technologies on the Physical

"Exploring the Effects of Different Ingredients and Technologies on the Physical, Sensory, and Business Attributes of Baked Goods and Healthcare Services"

1."The Effect of Varying Sugar Levels on the Physical and Sensory Attributes of Muffins"

2."Influence of Dough Fermentation on the Quality of Sourdough Bread: A Comparative Study"

3."Butter Replacement with Vegetable Oils: A Study on the Effect on Physicochemical Properties of Croissants"

4."The Impact of Digital Technologies on Innovations in Retail Business Models: An Exploratory Study"

5."Information and Communication Technologies in Healthcare: An Analysis of their Role in Improving Patient Outcomes"