Article Versions Notes

Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers. Foods. 2019; 8(12):611. https://doi.org/10.3390/foods8120611

Batista, Ana Paula, Alberto Niccolai, Ivana Bursic, Isabel Sousa, Anabela Raymundo, Liliana Rodolfi, Natascia Biondi, and Mario R. Tredici. 2019. "Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers" Foods 8, no. 12: 611. https://doi.org/10.3390/foods8120611

Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019). Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers. Foods, 8(12), 611. https://doi.org/10.3390/foods8120611