Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

1. Montes, L.
2. Santamaria, M.
3. Garzon, R.
4. Rosell, C.M.
5. Moreira, R.

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DOI: 10.1016/J.HELIYON.2024.E27469 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus