Use of spent coffee grounds as food ingredient in bakery products

  1. Martinez-Saez, N.
  2. García, A.T.
  3. Pérez, I.D.
  4. Rebollo-Hernanz, M.
  5. Mesías, M.
  6. Morales, F.J.
  7. Martín-Cabrejas, M.A.
  8. del Castillo, M.D.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2017

Volumen: 216

Pages: 114-122

Type: Article

DOI: 10.1016/J.FOODCHEM.2016.07.173 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus