Food Industry By-Products Used as Functional Ingredients of Bakery Products

AuthID
 P-00M-XAD
3
Author(s)
Document Type
Review
Year published
2017
Published
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 67, Pages: 106-128 (23)
Indexing
Wos®
Scopus®
Crossref®146
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85021886153
Wos: WOS:000408073600010
Source Identifiers
ISSN: 0924-2244
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