Article Versions Notes

Khemiri S, Nunes MC, Bessa RJB, Alves SP, Smaali I, Raymundo A. Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility. Foods. 2021; 10(12):3159. https://doi.org/10.3390/foods10123159

Khemiri, Sheyma, Maria Cristiana Nunes, Rui J. B. Bessa, Susana P. Alves, Issam Smaali, and Anabela Raymundo. 2021. "Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility" Foods 10, no. 12: 3159. https://doi.org/10.3390/foods10123159

Khemiri, S., Nunes, M. C., Bessa, R. J. B., Alves, S. P., Smaali, I., & Raymundo, A. (2021). Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility. Foods, 10(12), 3159. https://doi.org/10.3390/foods10123159