Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 115, Issue -, Pages 108439
Publisher
Elsevier BV
Online
2019-07-24
DOI
10.1016/j.lwt.2019.108439

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.