Novel Foods with Microalgal Ingredients - Effect of Gel Setting Conditions on the Linear Viscoelasticity of Spirulina and Haematococcus Gels

AuthID
 P-002-AXT
7
Author(s)
Document Type
Article
Year published
2012
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 110, Issue: 2, Pages: 182-189 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84865746620
Wos: WOS:000301273300005
Source Identifiers
ISSN: 0260-8774
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