An Integrated Chemical and Technological Approach for Assessing Portuguese Wheat Flours Quality and Lengthening Bread Shelf-Life

AuthID
 P-00R-SN1
11
Author(s)
Daccak, D
·
Bagulho, AS
·
Pais, I
·
Galhano, C
·
Moreira, J
·
Document Type
Article
Year published
2019
Published
in EMIRATES JOURNAL OF FOOD AND AGRICULTURE, ISSN: 2079-052X
Volume: 31, Issue: 11, Pages: 884-894 (11)
Indexing
Wos®
Scopus®
Crossref®6
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85081606784
Wos: WOS:000515133200009
Source Identifiers
ISSN: 2079-052X
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