Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

AuthID
 P-00S-QW4
6
Author(s)
Martins, RB
·
Gouvinhas, I
·
Nunes, MC
·
Peres, JA
·
Raymundo, A
·
Tipo de Documento
Article
Year published
2020
Publicado
in Molecules, ISSN: 1420-3049
Volume: 25, Número: 16
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85090859974
Source Identifiers
ISSN: 1420-3049
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