Improving the Physicochemical Properties of a Traditional Portuguese Cake - Economicos with Chestnut Flour

AuthID
 P-00W-WSG
10
Author(s)
Fernandes, FA
·
Ferreira, E
·
Document Type
Article in Press
Year published
2022
Published
in FOOD & FUNCTION, ISSN: 2042-6496
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35833660
Scopus: 2-s2.0-85134687491
Wos: WOS:000824658600001
Source Identifiers
ISSN: 2042-6496
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