Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers

  1. Doménech-Asensi, G.
  2. Merola, N.
  3. López-Fernández, A.
  4. Ros-Berruezo, G.
  5. Frontela-Saseta, C.
Journal:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478 0963-7486

Year of publication: 2016

Volume: 67

Issue: 1

Pages: 74-82

Type: Article

DOI: 10.3109/09637486.2015.1126565 GOOGLE SCHOLAR