Publication | Closed Access
Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast
63
Citations
15
References
2014
Year
Food ChemistryNutritionBiochemistryFood AnalysisBiotechnologyFrench SaladMicrobiologyFood ProcessingSensory CharacteristicsFood QualityFood TechnologySpent BrewerHealth Sciences
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