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Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits.
Ribeiro, Ana Ramalho; Madeira, Tiago; Botelho, Goreti; Martins, Diana; Ferreira, Ricardo M; Silva, Artur M S; Cardoso, Susana M; Costa, Rui.
Afiliación
  • Ribeiro AR; Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
  • Madeira T; Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
  • Botelho G; Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
  • Martins D; Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
  • Ferreira RM; Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
  • Silva AMS; Polytechnic Institute of Coimbra, Coimbra Health School, Rua 5 de Outubro-S. Martinho Bispo, Apartado 7006, 3046-854 Coimbra, Portugal.
  • Cardoso SM; Coimbra Institute for Clinical and Biomedical Research (iCBR) Area of Environment Genetics and Oncobiology (CIMAGO), Biophysics Institute of Faculty of Medicine, University of Coimbra, 3004-531 Coimbra, Portugal.
  • Costa R; Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3004-531 Coimbra, Portugal.
Foods ; 11(11)2022 May 26.
Article en En | MEDLINE | ID: mdl-35681311
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Portugal
Texto completo
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Portugal