Novel Foods with Microalgal Ingredients - Effect of Gel Setting Conditions on the Linear Viscoelasticity of Spirulina and Haematococcus Gels

AuthID
 P-016-NQ8
7
Author(s)
Batista, Ana Paula
·
Fradinho, Patrícia
·
Gouveia, Luísa
·
Sousa, Isabel
·
Raymundo, Anabela
·
Franco, José M.
Tipo de Documento
Article
Year published
2012
Publicado
in Journal of Food Engineering, ISSN: 0260-8774
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ISSN: 0260-8774
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