Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies

AuthID
 P-00X-7C9
1
Author(s)
Tipo de Documento
Review
Year published
2022
Publicado
in Applied Sciences (Switzerland), ISSN: 2076-3417
Volume: 12, Número: 17, Páginas: 8628
Indexing
Scopus®
Crossref®23
Handle®
Publication Identifiers
SCOPUS: 2-s2.0-85137811752
Source Identifiers
ISSN: 2076-3417
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