Use of Whey Peptide Fraction in Coated Cashew Nut as Functional Ingredient and Salt Replacer

AuthID
 P-00N-MVF
6
Author(s)
Pacheco, MTB
·
Document Type
Article
Year published
2018
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 92, Pages: 204-211 (8)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85042424905
Wos: WOS:000430770400028
Source Identifiers
ISSN: 0023-6438
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