The Chemistry and Bioactive Properties Behind Microalgae-Enriched Gluten-Free Breads

AuthID
 P-00Z-J97
4
Author(s)
Freitas, MA
·
Ferreira, J
·
Tipo de Documento
Article in Press
Year published
2023
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 59, Número: 2, Páginas: 872-885 (14)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85179361268
Wos: WOS:001121797000001
Source Identifiers
ISSN: 0950-5423
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