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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 | |
| Added by: | [] |
| Total mark: | 0 |
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