Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies

  1. Arufe, S.
  2. Sineiro, J.
  3. Moreira, R.
Zeitschrift:
Heliyon

ISSN: 2405-8440

Datum der Publikation: 2019

Ausgabe: 5

Nummer: 6

Art: Artikel

DOI: 10.1016/J.HELIYON.2019.E01805 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus