Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

1. Batista, A.P.
2. Nunes, M.C.
3. Fradinho, P.
4. Gouveia, L.
5. Sousa, I.
6. Raymundo, A.
7. Franco, J.M.