Toggle navigation
Publicações
Investigadores
Instituições
0
Entrar
Autenticação Federada
(Click on the image)
Autenticação local
Recuperação de Password
Register
Entrar
Publicações
Procurar
Estatísticas
Impact of Salt Reduction on Bread on Sensory Preference and Physicochemical Parameters
AuthID
P-00V-AZ9
4
Author(s)
Monteiro, C
·
Martins, ZE
·
Pinho, O
·
Goncalves, C
Document Type
Article
Year published
2021
Published
in
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES,
ISSN: 1338-5178
Volume: 11, Issue: 1, Pages: 1-8 (8)
Indexing
Wos
®
Scopus
®
Crossref
®
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.15414/jmbfs.2701
Scopus
: 2-s2.0-85112795863
Wos
: WOS:000753961100007
Source Identifiers
ISSN
: 1338-5178
Export Publication Metadata
Export
×
Publication Export Settings
BibTex
EndNote
APA
Export Preview
Lista
Marked
Adicionar à lista
Marked
Info
At this moment we don't have any links to full text documens.
×
Select Source
This publication has:
2 records from
ISI
2 records from
SCOPUS
2 records from
DBLP
2 records from
Unpaywall
Please select which records must be used by Authenticus!
×
Preview Publications
© 2024 CRACS & Inesc TEC - All Rights Reserved
Privacy Policy
|
Terms of Service