Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
- Batista, A.P.
- Nunes, M.C.
- Fradinho, P.
- Gouveia, L.
- Sousa, I.
- Raymundo, A.
- Franco, J.M.
ISSN: 0260-8774
Année de publication: 2012
Volumen: 110
Número: 2
Pages: 182-189
Type: Communication dans un congrès