Tetraselmis Chuiias a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

AuthID
 P-00S-3EF
5
Author(s)
Fernandes, I
·
Vasco, I
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOODS, ISSN: 2304-8158
Volume: 9, Número: 5, Páginas: 579 (15)
Indexing
Wos®
Scopus®
Crossref®34
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85084292137
Wos: WOS:000542281300036
Source Identifiers
ISSN: 2304-8158
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