Effect of Spent Yeast Fortification on Physical Parameters, Volatiles and Sensorial Characteristics of Home-Made Bread

AuthID
 P-00G-EET
7
Author(s)
Erben, M
·
Gallardo, AE
·
Silva, R
·
Barbosa, I
·
Document Type
Article
Year published
2015
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 50, Issue: 8, Pages: 1855-1863 (9)
Indexing
Wos®
Scopus®
Crossref®28
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84937522178
Wos: WOS:000358256100021
Source Identifiers
ISSN: 0950-5423
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