Work

Technological quality of bread from rice flour with Spirulina

Year: 2014

Type: article

Author: Alfredo Huch

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2182887442

FWCI:

Cites: 16

Cited by: 3

Related to: 10