Use of Whey Peptide Fraction in Coated Cashew Nut as Functional Ingredient and Salt Replacer

AuthID
 P-00N-MVF
6
Author(s)
Amorim, M
·
Pereira, JO
·
Silva, LB
·
Ormenese, RCSC
·
Pacheco, MTB
·
Document Type
Article
Year published
2018
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 92, Pages: 204-211 (8)
Indexing
Wos®
Scopus®
Crossref®15
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85042424905
Wos: WOS:000430770400028
Source Identifiers
ISSN: 0023-6438
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