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Impact of new ingredients obtained from brewer’s spent yeast on bread characteristics

Published Online: 2018-03-24

Published Print: 2018-05

Authors

Martins, Z. E.

Pinho, O.

Ferreira, I. M. P. L. V. O. https://orcid.org/0000-0001-8424-1431
Funding

Funding for this research was provided by:

Fundação para a Ciência e a Tecnologia (FRH/BD/87461/2012, PT2020 UID/QUI/50006/2013)
License Information

Text and Data Mining valid from 2018-03-24
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Article History

Revised: 24 February 2018

Accepted: 2 March 2018

First Online: 24 March 2018

Document is current