Work

Influence of protein source on the characteristics of gluten-free layer cakes

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.04.014

Authors: Marta Sahagún, Ángela Bravo-Núñez, Guillermo Báscones, Manuel Gómez

Institution: Universidad de Valladolid

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Ministerio de Economía y Competitividad, European Regional Development Fund

OpenAlex ID: W2796539527

FWCI: 5.221

Cites: 37

Cited by: 79

Related to: 10