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 [BibTeX] [RIS]
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Type of publication: Article
Citation:
Journal: LWT - Food Science and Technology
Volume: 115
Year: 2019
DOI: 10.1016/j.lwt.2019.108439
Userfields: img_url=http%3A%2F%2Fwww2.ual.es%2Fsabana%2Fwp-content%2Fuploads%2F2022%2F01%2FLWT-Food-Science-and-Technology.jpg,rank_indexname=,rank_pos_in_category=,rank_num_in_category=,rank_cat_name=,impact_factor=
Keywords:
Authors Lafarga, T
Mayre, E
Echevarria, G
Viñas, I
Villaró, S
Acién, F. G.
Castellari, M
Aguiló-Aguayo, I
Added by: []
Total mark: 0
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