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García-Segovia, P.; Pagán Moreno, MJ.; Lara, IF.; Martínez Monzó, J. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International. 23(5):437-447. doi:10.1177/1082013217700259
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/111524
Título: | Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation | |
Autor: | Lara, I. F. | |
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[EN] The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmissuecica, ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://doi.org/10.1177/1082013217700259 | |
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