Brown Algae Fucus Vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

AuthID
 P-00W-S9C
8
Author(s)
Ribeiro, AR
·
Madeira, T
·
Martins, D
·
Ferreira, RM
·
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 11, Páginas: 1561 (14)
Indexing
Wos®
Crossref®16
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35681311
Wos: WOS:000808851100001
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