Work

Evolution of Bakery and Confectionary Technology

Year: 2021

Type: book-chapter

Source: CRC Press eBooks

DOI: 10.1201/9781003261124-2

Author: Anurag Singh

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W3209934398

FWCI: 0.833

Cites:

Cited by: 2

Related to: 10