Improving the Physicochemical Properties of a Traditional Portuguese Cake - Economicos with Chestnut Flour

AuthID
 P-00W-WSG
10
Author(s)
Fernandes, FA
·
Pedrosa, MC
·
Ueda, JM
·
Ferreira, E
·
Heleno, SA
·
Carocho, M
·
Prieto, MA
·
Tipo de Documento
Article in Press
Year published
2022
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 13, Número: 15, Páginas: 8243-8253 (11)
Indexing
Wos®
Scopus®
Crossref®2
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 35833660
SCOPUS: 2-s2.0-85134687491
Wos: WOS:000824658600001
Source Identifiers
ISSN: 2042-6496
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