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Phycocyanin as substitute for texture ingredients in ice cr..:
Rodrigues, Ellen Francine
;
Vendruscolo, Luana Paula
;
Bonfante, Kimberly
...
British Food Journal. 122 (2019) 2 - p. 693-707 , 2019
Link:
https://doi.org/10.1108/bfj-07-2019-0553
RT Journal T1
Phycocyanin as substitute for texture ingredients in ice creams
UL https://suche.suub.uni-bremen.de/peid=cr-10.1108_bfj-07-2019-0553&Exemplar=1&LAN=DE A1 Rodrigues, Ellen Francine A1 Vendruscolo, Luana Paula A1 Bonfante, Kimberly A1 Reinehr, Christian Oliveira A1 Colla, Eliane A1 Colla, Luciane Maria PB Emerald YR 2019 SN 0007-070X JF British Food Journal VO 122 IS 2 SP 693 OP 707 LK http://dx.doi.org/https://doi.org/10.1108/bfj-07-2019-0553 DO https://doi.org/10.1108/bfj-07-2019-0553 SF ELIB - SuUB Bremen
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