Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics

Literals

bibo:page_range
- 107-116
ou:tipoPublicacion
- Article
ou:bibtex
- @article{Pérez-Palacios2014,title = {Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics},journal = {Journal of Food Quality},year = {2014},volume = {37},number = {2},pages = {107-116},author = {Bassett, M.N. and P{\'e}rez-Palacios, T. and Cipriano, I. and Cardoso, P. and Ferreira, I.M.P.L.V.O. and Samman, N. and Pinho, O.}}
dcterms:creator
- Bassett M.N.
dcterms:publisher
- Journal of Food Quality
bibo:eissn
- 1745-4557
dcterms:contributor
- Bassett M.N.; Perez-Palacios T.; Cipriano I.; Cardoso P.; Ferreira I.M.P.L.V.O.; Samman N.; Pinho O.
vivo:identifier
- 2014-175
bibo:doi
- 10.1111/jfq.12079
ou:eid
- 2-s2.0-84898860101
bibo:issn
- 0146-9428
fabio:hasPublicationYear
- 2014
dcterms:title
- Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84898860101&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84898860101&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84898860101&origin=inward
bibo:volume
- 37