The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|53|2|499-507

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.53, Iss.2, 2018-02, pp. : 499-507

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