Developing Consumer Acceptable Biscuits Enriched with Psyllium Fibre

AuthID
 P-013-8WK
3
Author(s)
Fradinho P.
·
Raymundo A.
Tipo de Documento
Article
Year published
2015
Publicado
in Journal of Food Science and Technology, ISSN: 00221155
Volume: 52, Número: 8, Páginas: 4830-4840 (10)
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84938418787
Source Identifiers
ISSN: 00221155
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