Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

AuthID
 P-00W-1VW
4
Author(s)
Qazi, MW
·
de Sousa, IG
·
Document Type
Article
Year published
2022
Published
in FOODS, ISSN: 2304-8158
Volume: 11, Issue: 3
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85123675704
Wos: WOS:000754527100001
Source Identifiers
ISSN: 2304-8158
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