Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

AuthID
 P-00V-XWJ
6
Author(s)
Khemiri, S
·
Bessa, RJB
·
Smaali, I
·
Document Type
Article
Year published
2021
Published
in FOODS
Volume: 10, Issue: 12, Pages: 3159 (17)
Indexing
Wos®
Crossref®18
Handle®
Google Scholar®
Publication Identifiers
Wos: WOS:000737596200001
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