Yogurt and Curd Cheese as Alternative Ingredients to Improve the Gluten-Free Breadmaking

AuthID
 P-00X-GEZ
3
Author(s)
Graça, C
·
Sousa, I
Tipo de Documento
Article
Year published
2022
Publicado
in Frontiers in Nutrition, ISSN: 2296-861X
Volume: 9
Indexing
Scopus®
Crossref®2
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85142163752
Source Identifiers
ISSN: 2296-861X
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