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.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2021

Volume: 294

Type: Article

DOI: 10.1016/J.JFOODENG.2020.110394 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus