Fibre Fortification of Wheat Bread: Impact on Mineral Composition and Bioaccessibility

AuthID
 P-00M-VM6
5
Author(s)
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 8, Número: 5, Páginas: 1979-1987 (9)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85021779128
Wos: WOS:000402046800025
Source Identifiers
ISSN: 2042-6496
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