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How Additive Manufacturing Can Boost the Bioactivity of Baked Functional Foods
AuthID
P-00T-2XZ
9
Author(s)
Oliveira, SM
·
Gruppi, A
·
Vieira, MV
·
Matos, GS
·
Vicente, AA
·
Teixeira, JAC
·
Fucinos, P
·
Spigno, G
·
Pastrana, LM
Document Type
Article
Year published
2021
Published
in
JOURNAL OF FOOD ENGINEERING,
ISSN: 0260-8774
Volume: 294, Pages: 110394 (10)
Indexing
Wos
®
Scopus
®
Crossref
®
18
Google Scholar
®
Metadata
Sources
Publication Identifiers
DOI
:
10.1016/j.jfoodeng.2020.110394
Scopus
: 2-s2.0-85096532823
Wos
: WOS:000603406900001
Source Identifiers
ISSN
: 0260-8774
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