Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

dc.contributor.author	Lafarga, Tomás
dc.contributor.author	Acién Fernández, Francisco Gabriel
dc.contributor.author	Castellari, Massimo
dc.contributor.author	Villaró, Silvia
dc.contributor.author	Bobo, Gloria
dc.contributor.author	Aguiló Aguayo, Ingrid
dc.date.accessioned	2020-09-01T09:03:57Z
dc.date.available	2020-09-01T09:03:57Z
dc.date.issued	2019-05-08
dc.identifier.uri	http://hdl.handle.net/10835/8364
dc.language.iso	en	es_ES
dc.relation	info:eu-repo/grantAgreement/ES/MINECO/2016SABANA/ES/ Sustainable Algae Biorefinery for Agriculture aNd Aquaculture/SABANA/	es_ES
dc.title	Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup	es_ES
dc.type	info:eu-repo/semantics/article	es_ES
dc.rights.accessRights	info:eu-repo/semantics/openAccess	es_ES
dc.relation.projectID	/ES/MINECO/2016SABANA/	es_ES