Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

1. Rico, D.
2. González-Paramás, A.M.
3. Brezmes, C.
4. Martín-Diana, A.B.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/MOLECULES25163716 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

• 

Data source: Scopus