Development and Characterisation of Functional Bakery Products

AuthID
 P-013-S71
2
Author(s)
Florença, SG
Document Type
Review
Year published
2024
Published
in PHYSCHEM, ISSN: 2673-7167
Volume: 4, Issue: 3, Pages: 234-257 (24)
Indexing
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85205053153
Wos: WOS:001323618500001
Source Identifiers
ISSN: 2673-7167
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