Physicochemical Characterization and Microbiology of Wheat and Rye Flours

AuthID
 P-00Q-4B0
7
Author(s)
Cardoso, RVC
·
Fernandes, A
·
Heleno, SA
·
Gonzalez Paramas, AM
·
Tipo de Documento
Article
Year published
2019
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 280, Páginas: 123-129 (7)
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Scopus®
Crossref®56
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 30642477
SCOPUS: 2-s2.0-85059070606
Wos: WOS:000455467900017
Source Identifiers
ISSN: 0308-8146
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