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1 Ergebnisse
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Linseed and xanthan gum in algae pasta: textural, sensory a..:
Freire, Catarina D.
;
Pinto, Filipa R.
;
Almeida, Daniela
.
International Journal of Food Science & Technology. 59 (2024) 8 - p. 5477-5489 , 2024
Link:
https://doi.org/10.1111/ijfs.17265
RT Journal T1 <Title>Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.17265&Exemplar=1&LAN=DE A1 Freire, Catarina D. A1 Pinto, Filipa R. A1 Almeida, Daniela A1 Gil, Maria M. PB Wiley YR 2024 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 59 IS 8 SP 5477 OP 5489 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.17265 DO https://doi.org/10.1111/ijfs.17265 SF ELIB - SuUB Bremen
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