Maize Flour Parameters That Are Related to the Consumer Perceived Quality of 'Broa' Specialty Bread

AuthID
 P-00K-NCB
6
Author(s)
Bento Da Silva, A
·
Trigo, MJ
·
Document Type
Article
Year published
2016
Published
in FOOD SCIENCE AND TECHNOLOGY, ISSN: 0101-2061
Volume: 36, Issue: 2, Pages: 259-267 (9)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84978105493
Wos: WOS:000380827300007
Source Identifiers
ISSN: 0101-2061
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