Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure

AuthID
 P-00N-0E7
3
Author(s)
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 82, Número: 9, Páginas: 2183-2191 (9)
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Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85029001595
Wos: WOS:000409930000026
Source Identifiers
ISSN: 0022-1147
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