Ines Cipriano
AuthID: R-00G-8G8
1
TITLE: DEVELOPMENT OF BREAD WITH NaCl REDUCTION AND CALCIUM FORTIFICATION: STUDY OF ITS QUALITY CHARACTERISTICS. Bread NaCl Reduction and Ca Fortification Full Text
AUTHORS: Maria N Bassett; Trinidad Perez Palacios; Ines Cipriano; Paulo Cardoso; Isabel M P L V O Ferreira ; Norma Samman; Olivia Pinho ;
PUBLISHED: 2014, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 37, ISSUE: 2
AUTHORS: Maria N Bassett; Trinidad Perez Palacios; Ines Cipriano; Paulo Cardoso; Isabel M P L V O Ferreira ; Norma Samman; Olivia Pinho ;
PUBLISHED: 2014, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 37, ISSUE: 2
