Analysis of Microstructure and Texture of Gluten- and Lactose-Free Cereal Bars, Produced with Different Hydrocolloids and Drying Temperatures and No-Added Sugar

AuthID
 P-00T-HNB
3
Author(s)
Martins, V
·
Pinheiro, R
Tipo de Documento
Article in Press
Year published
2021
Publicado
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 45, Número: 4
Indexing
Wos®
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85100990594
Wos: WOS:000619470900001
Source Identifiers
ISSN: 0145-8892
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