Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces

AuthID
 P-00X-63N
3
Author(s)
Santiago-Ramos, R
·
Document Type
Article
Year published
2022
Published
in FOODS, ISSN: 2304-8158
Volume: 11, Issue: 17
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36076860
Scopus: 2-s2.0-85137836232
Wos: WOS:000851164700001
Source Identifiers
ISSN: 2304-8158
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