Fruit Byproducts as Alternative Ingredients for Bakery Products

AuthID
 P-00W-D3S
5
Author(s)
Document Type
Book Chapter
Year published
2021
Published
in Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges
Pages: 111-131 (20)
Indexing
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85127662490
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