Linseed and Xanthan Gum in Algae Pasta: Textural, Sensory and Antioxidant Characteristics

AuthID
 P-010-M6S
4
Author(s)
Freire, CD
·
Almeida, D
·
Gil, MM
Document Type
Article in Press
Year published
2024
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 59, Issue: 8, Pages: 5477-5489 (13)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85195632166
Wos: WOS:001245835000001
Source Identifiers
ISSN: 0950-5423
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