How Additive Manufacturing Can Boost the Bioactivity of Baked Functional Foods

AuthID
 P-00T-2XZ
9
Author(s)
Gruppi, A
·
Vieira, MV
·
Matos, GS
·
Fucinos, P
·
Spigno, G
·
Tipo de Documento
Article
Year published
2021
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 294, Páginas: 110394 (10)
Indexing
Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85096532823
Wos: WOS:000603406900001
Source Identifiers
ISSN: 0260-8774
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