Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

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URI: http://hdl.handle.net/10835/8372
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Lafarga, Tomás; Mayre, Erika; Echevarria, Gemma; Viñas, Inmaculada; Villaró, Silvia; [et al.]
Date
2019-07-23
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