Evaluation of Texture of Cheese By-Products Incorporated Bread

AuthID
 P-00T-AP7
1
Author(s)
Document Type
Article
Year published
2020
Published
in Brazilian Journal of Food Technology, ISSN: 1981-6723
Volume: 23
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85099106169
Source Identifiers
ISSN: 1981-6723
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