Work

Effect of Saccharomyces cerevisiae, Spirulina and preservative supplementation to sweet bread quality in bakery

Year: 2014

Type: article

Source: International Journal of Multidisciplinary Research and Development

Author: Nguyễn Phước Minh

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2619991318

FWCI: 0.871

Cites: 6

Cited by: 9

Related to: 10