Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure.
| Image |  |
|---|---|
| Description | scientific article published on 10 August 2017 |
| Author/s | |
| Publication date | August 10, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |