Microalgae Biomass as an Additional Ingredient of Gluten-Free Bread: Dough Rheology, Texture Quality and Nutritional Properties

AuthID
 P-00S-FVC
7
Author(s)
Khemiri, S
·
Khelifi, N
·
Ferreira, A
·
Document Type
Article
Year published
2020
Published
in ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, ISSN: 2211-9264
Volume: 50
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85087984868
Wos: WOS:000558684000007
Source Identifiers
ISSN: 2211-9264
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