Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

AuthID
 P-00S-WY8
3
Author(s)
Graça, C
·
Tipo de Documento
Article
Year published
2020
Publicado
in Applied Sciences (Switzerland), ISSN: 2076-3417
Volume: 10, Número: 19, Páginas: 1-15
Indexing
Scopus®
Crossref®3
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85092779179
Source Identifiers
ISSN: 2076-3417
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