검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels Batista AP, Nunes MC, Fradinho P, Gouveia L, Sousa I, Raymundo A, Franco JM Journal of Food Engineering, 110(2), 182, 2012 |