Nutritional Composition of Low Protein and Phenylalanine-Restricted Dishes Prepared for Phenylketonuric Patients

AuthID
 P-009-62G
7
Author(s)
Document Type
Article
Year published
2014
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 57, Issue: 1, Pages: 283-289 (7)
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Wos®
Scopus®
Crossref®15
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84894255760
Wos: WOS:000333479600037
Source Identifiers
ISSN: 0023-6438
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