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
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service