Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

AuthID
 P-00R-QPQ
3
Author(s)
Graça, C
·
Tipo de Documento
Article
Year published
2020
Publicado
in Foods, ISSN: 2304-8158
Volume: 9, Número: 2, Páginas: 111
Indexing
Scopus®
Crossref®18
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85079145387
Source Identifiers
ISSN: 2304-8158
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