Evaluation of Mature Banana Peel Flour on Physical, Chemical, and Texture Properties of a Gluten-Freerissol

AuthID
 P-00R-VN4
4
Author(s)
Gomes, S
·
Vieira, B
·
Tipo de Documento
Article in Press
Year published
2020
Publicado
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Indexing
Wos®
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85080947362
Wos: WOS:000561138900001
Source Identifiers
ISSN: 0145-8892
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