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
Tipo de Documento
Article in Press
Year published
2024
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 59, Número: 8, Páginas: 5477-5489 (13)
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Publication Identifiers
SCOPUS: 2-s2.0-85195632166
Wos: WOS:001245835000001
Source Identifiers
ISSN: 0950-5423
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