Evaluation of Texture of Cheese By-Products Incorporated Bread

AuthID
 P-00T-AP7
1
Author(s)
Tipo de Documento
Article
Year published
2020
Publicado
in Brazilian Journal of Food Technology, ISSN: 1981-6723
Volume: 23
Indexing
Scopus®
Crossref®3
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85099106169
Source Identifiers
ISSN: 1981-6723
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service