Instant Coffee as a Source of Antioxidant-Rich and Sugar-Free Coloured Compounds for Use in Bakery: Application in Biscuits

AuthID
 P-00M-KJY
9
Author(s)
Kukurová, K
·
Basil, E
·
Fernandes, PAR
·
Neto, A
·
Murkovic, M
·
Ciesarová, Z
·
Document Type
Article
Year published
2017
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 231, Pages: 114-121
Indexing
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85016336488
Source Identifiers
ISSN: 0308-8146
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