Effect of Spent Yeast Fortification on Physical Parameters, Volatiles and Sensorial Characteristics of Home-Made Bread

AuthID
 P-00G-EET
7
Author(s)
Erben, M
·
Gallardo, AE
·
Silva, R
·
Barbosa, I
·
Tipo de Documento
Article
Year published
2015
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 50, Número: 8, Páginas: 1855-1863 (9)
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Scopus®
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Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84937522178
Wos: WOS:000358256100021
Source Identifiers
ISSN: 0950-5423
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