Impact of New Ingredients Obtained from Brewer's Spent Yeast on Bread Characteristics

AuthID
 P-00N-SW1
3
Author(s)
Tipo de Documento
Article
Year published
2018
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 55, Número: 5, Páginas: 1966-1971 (6)
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Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85044385315
Wos: WOS:000429964000040
Source Identifiers
ISSN: 0022-1155
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