Brown Algae Fucus Vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

AuthID
 P-00W-S9C
8
Author(s)
Ribeiro, AR
·
Madeira, T
·
Martins, D
·
Ferreira, RM
·
Document Type
Article
Year published
2022
Published
in FOODS
Volume: 11, Issue: 11, Pages: 1561 (14)
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Wos®
Crossref®16
Pubmed®
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Publication Identifiers
Pubmed: 35681311
Wos: WOS:000808851100001
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