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.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.1016/J.HELIYON.2019.E01805 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus