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Interaction of dough acidity and microalga level on bread quality and antioxidant properties Article

https://doi.org/10.1016/j.foodchem.2020.128710
http://www.scopus.com/inward/record.url?eid=2-s2.0-85097055373&partnerID=MN8TOARS

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authors

Garzon, R.
Skendi, A.
Antonio Lazo-Velez, M.
Lazo-Vélez, Marco A.
Papageorgiou, Maria
Rosell, C.M.

publication date

2021

published in

Food Chemistry Journal

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Digital Object Identifier (DOI)

https://doi.org/10.1016/j.foodchem.2020.128710

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