Potential Nutritional and Functional Improvement of Extruded Breakfast Cereals Based on Incorporation of Fruit and Vegetable By-Products-A Review

AuthID
 P-00W-P1W
3
Author(s)
Santos, D
·
Pintado, M
·
Tipo de Documento
Review
Year published
2022
Publicado
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 125, Páginas: 136-153 (18)
Indexing
Wos®
Scopus®
Crossref®14
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85131043458
Wos: WOS:000808316800004
Source Identifiers
ISSN: 0924-2244
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