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Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
dc.contributor.author | Lafarga, Tomás | |
dc.contributor.author | Mayre, Erika | |
dc.contributor.author | Echevarria, Gemma | |
dc.contributor.author | Viñas, Inmaculada | |
dc.contributor.author | Villaró, Silvia | |
dc.contributor.author | Acién Fernández, Francisco Gabriel | |
dc.contributor.author | Castellari, Massimo | |
dc.contributor.author | Aguiló Aguayo, Ingrid | |
dc.date.accessioned | 2020-09-01T09:11:53Z | |
dc.date.available | 2020-09-01T09:11:53Z | |
dc.date.issued | 2019-07-23 | |
dc.identifier.uri | http://hdl.handle.net/10835/8372 | |
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 | Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods | 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 |