Use Of Enzymes In Brown Bread Production And Their Influence On The Shelf Life Of The Sliced And Wrapped Products: A Collaborative Transcultural Sensory Evaluation

AuthID
 P-005-4G6
9
Author(s)
Fiszman, SM
·
Varela, P
·
Salvador, A
·
Gambaro, A
·
Gimenez, A
·
Ares, G
·
Lopez, L
·
Lopez, ME
Tipo de Documento
Article
Year published
2009
Publicado
in ACTA ALIMENTARIA, ISSN: 0139-3006
Volume: 38, Número: 2, Páginas: 205-217 (13)
Indexing
Wos®
Crossref®
Google Scholar®
Publication Identifiers
Wos: WOS:000266511200007
Source Identifiers
ISSN: 0139-3006
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Citações
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.

CORE Conference
No information about CORE Rank

During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings' are automatically processed to identify their CORE Rank.

TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager to have the correct ranking manually added to the record.

Journal Factors
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.

Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2026 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service