Sustainable utilisation of surplus bread as the staple ingredient in product development and challenges in consumer acceptance. Journal of the Saudi Society for Food and Nutrition (JSSFN), [S. l.], v. 18, n. 1, p. 67–76, 2025. DOI: 10.33948/jssfn-KSU-18-2025-676. Disponível em: https://japksu.com/index.php/SSFN/article/view/676. Acesso em: 12 may. 2026.