Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.

Oliveira BCC, Machado M, Machado S, Costa ASG, Bessada S, Alves RC, Oliveira MBPP

DOI: 10.3390/foods12163039
Published: 2023 Aug 13
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12163039,
  title = {Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.},
  author = {Oliveira BCC and Machado M and Machado S and Costa ASG and Bessada S and Alves RC and Oliveira MBPP},
  year = {2023},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods12163039},
  url = {https://doi.org/10.3390/foods12163039}
}

RIS

TY  - JOUR
TI  - Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.
AU  - Oliveira BCC
AU  - Machado M
AU  - Machado S
AU  - Costa ASG
AU  - Bessada S
AU  - Alves RC
AU  - Oliveira MBPP
PY  - 2023
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods12163039
UR  - https://doi.org/10.3390/foods12163039
ER  -

APA

BCC, O., M, M., S, M., ASG, C., S, B., RC, A., & MBPP, O. (2023). Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12163039

Source records

pubmed · retrieved 2026-09-26T04:47:53.825Z