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Publication
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
Journal Contribution - Journal Article
Journal: LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN: 0023-6438
Volume: 99
Pages: 417 - 422
Publication year:2019
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:3
CSS-citation score:1
Authors:National
Authors from:Higher Education
Accessibility:Closed