Impact of Chlorella Vulgaris on the Rheology of Wheat Flour Dough and Bread Texture

AuthID
 P-00N-8MQ
4
Author(s)
Graça, C
·
Fradinho, P
·
Tipo de Documento
Article
Year published
2018
Publicado
in LWT - Food Science and Technology, ISSN: 0023-6438
Volume: 89, Páginas: 466-474
Indexing
Scopus®
Crossref®87
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85034427524
Source Identifiers
ISSN: 0023-6438
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