Development Of Bread With Nacl Reduction And Calcium Fortification: Study Of Its Quality Characteristics

AuthID
 P-009-A5H
7
Author(s)
Bassett, MN
·
Cardoso, P
·
Samman, N
·
Tipo de Documento
Article
Year published
2014
Publicado
in JOURNAL OF FOOD QUALITY, ISSN: 0146-9428
Volume: 37, Número: 2, Páginas: 107-116 (10)
Indexing
Wos®
Scopus®
Crossref®29
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84898860101
Wos: WOS:000334367100004
Source Identifiers
ISSN: 0146-9428
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