Use of coffee silverskin and stevia to improve the formulation of biscuits

  1. Garcia-Serna, E.
  2. Martinez-Saez, N.
  3. Mesias, M.
  4. Morales, F.J.
  5. Castillo, M.D.D.
Revue:
Polish Journal of Food and Nutrition Sciences

ISSN: 2083-6007,  1230-0322

Année de publication: 2014

Volumen: 64

Número: 4

Pages: 243-251

Type: Article

DOI: 10.2478/PJFNS-2013-0024 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus