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.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2021

Volumen: 294

Type: Article

DOI: 10.1016/J.JFOODENG.2020.110394 GOOGLE SCHOLAR
La source de données: Scopus