Designing and Development of Food Structure with High Acceptance Based on the Consumer Perception

AuthID
 P-00X-REH
5
Author(s)
Frias A.
·
Rocha C.
·
Tipo de Documento
Book Chapter
Year published
2022
Publicado
in Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Páginas: 399-414 (15)
Indexing
Scopus®
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Unpaywall®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85150090394
Unpaywall: 10.1016/b978-0-323-85513-6.00013-x
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