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.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2012

Alea: 110

Zenbakia: 2

Orrialdeak: 182-189

Mota: Biltzar ekarpena

DOI: 10.1016/J.JFOODENG.2011.05.044 GOOGLE SCHOLAR
Datuen iturria: Scopus