Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics

AuthID
 P-00P-M5X
10
Author(s)
Santos, C
·
Rocha, C
·
Rodrigues, C
·
Manita, F
·
Sousa, F
·
Félix, M
·
Rodrigues, S
Tipo de Documento
Article in Press
Year published
2018
Publicado
in Journal of Culinary Science and Technology, ISSN: 1542-8052
Volume: 18, Número: 1, Páginas: 40-53
Indexing
Scopus®
Crossref®7
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85053026714
Source Identifiers
ISSN: 1542-8052
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