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Food Industry By-Products Used as Functional Ingredients of Bakery Products
AuthID
P-00M-XAD
3
Author(s)
Martins, ZE
·
Pinho, O
·
Ferreira, IMPLVO
Document Type
Review
Year published
2017
Published
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY,
ISSN: 0924-2244
Volume: 67, Pages: 106-128 (23)
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Wos
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Scopus
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Crossref
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Metadata
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Publication Identifiers
DOI
:
10.1016/j.tifs.2017.07.003
SCOPUS
: 2-s2.0-85021886153
Wos
: WOS:000408073600010
Source Identifiers
ISSN
: 0924-2244
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