Impact of Salt Reduction on Bread on Sensory Preference and Physicochemical Parameters

AuthID
 P-00V-AZ9
4
Author(s)
Monteiro, C
·
Tipo de Documento
Article
Year published
2021
Publicado
in JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, ISSN: 1338-5178
Volume: 11, Número: 1, Páginas: 1-8 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-85112795863
Wos: WOS:000753961100007
Source Identifiers
ISSN: 1338-5178
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