Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics

AuthID
 P-00P-M5X
10
Author(s)
Santos, C
·
Rocha, C
·
Rodrigues, C
·
Manita, F
·
Sousa, F
·
Félix, M
·
Rodrigues, S
Document Type
Article in Press
Year published
2018
Published
in Journal of Culinary Science and Technology, ISSN: 1542-8052
Volume: 18, Issue: 1, Pages: 40-53
Indexing
Scopus®
Crossref®7
Handle®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85053026714
Source Identifiers
ISSN: 1542-8052
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

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