Formulation and Consumer Acceptance of Cereal Bars with Functional Properties by the Incorporation of Peptides and Β- Glucans from Spent Brewer's Yeast

AuthID
 P-014-CA0
5
Author(s)
Amorim, Manuela
·
Pereira, Joana
·
Pinheiro, Hélder
·
Pacheco, Maria Teresa
·
Document Type
Proceedings Paper
Year published
2014
Published
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