How additive manufacturing can boost the bioactivity of baked functional foods

  1. Oliveira, S.M.
  2. Gruppi, A.
  3. Vieira, M.V.
  4. Matos, G.S.
  5. Vicente, A.A.
  6. Teixeira, J.A.C.
  7. Fuciños, P.
  8. Spigno, G.
  9. Pastrana, L.M.
Revista:
Journal of Food Engineering

ISSN: 0260-8774

Any de publicació: 2021

Volum: 294

Tipus: Article

DOI: 10.1016/J.JFOODENG.2020.110394 GOOGLE SCHOLAR
Font de les dades: Scopus