TY  - JOUR
T1  - Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
A1  - Lafarga, T
A1  - Mayre, E
A1  - Echevarria, G
A1  - Viñas, I
A1  - Villaró, S
A1  - Acién, F. G.
A1  - Castellari, M
A1  - Aguiló-Aguayo, I
JA  - LWT - Food Science and Technology
Y1  - 2019
VL  - 115
M2  - doi: 10.1016/j.lwt.2019.108439
M1  - img_url=http%3A%2F%2Fwww2.ual.es%2Fsabana%2Fwp-content%2Fuploads%2F2022%2F01%2FLWT-Food-Science-and-Technology.jpg
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