Wheat Bread with Dairy Products-Technology, Nutritional, and Sensory Properties

AuthID
 P-00R-65P
3
Author(s)
Graça, C
·
Tipo de Documento
Article
Year published
2019
Publicado
in Applied Sciences (Switzerland), ISSN: 2076-3417
Volume: 9, Número: 19, Páginas: 4101
Indexing
Scopus®
Crossref®25
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85073266054
Source Identifiers
ISSN: 2076-3417
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