Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
出版年份 2017 全文链接
标题
Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 23, Issue 5, Pages 437-447
出版商
SAGE Publications
发表日期
2017-03-16
DOI
10.1177/1082013217700259
参考文献
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