Guiné RPF, Souta A, Gürbüz B, Almeida E, Lourenço J, Marques L, Pereira R, Gomes R (2020)
Textural Properties of Newly Developed Cookies Incorporating Whey Residue.
Journal of Culinary Science & Technology, 18(4), 317-332.
Guiné RPF, Souta A, Gürbüz B, Almeida E, Lourenço J, Marques L, Pereira R, Gomes R (2020)
Textural Properties of Newly Developed Cookies Incorporating Whey Residue.
Journal of Culinary Science & Technology, 18(4), 317-332.