Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

AuthID
 P-00X-QZV
7
Author(s)
Simoes, S
·
Alegria, MJ
·
Document Type
Article
Year published
2023
Published
in MOLECULES
Volume: 28, Issue: 1, Pages: 179 (17)
Indexing
Wos®
Scopus®
Crossref®7
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36615374
SCOPUS: 2-s2.0-85145742876
Wos: WOS:000909595700001
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