Instant Coffee as a Source of Antioxidant-Rich and Sugar-Free Coloured Compounds for Use in Bakery: Application in Biscuits

AuthID
 P-00M-KJY
9
Author(s)
Kukurová, K
·
Basil, E
·
Fernandes, PAR
·
Neto, A
·
Murkovic, M
·
Ciesarová, Z
·
Document Type
Article
Year published
2017
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 231, Pages: 114-121
Indexing
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85016336488
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas instituições

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service