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eNauka >  Results >  Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour
Title: Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour
Authors: Hussein, Ahmed S.; Mostafa, Sayed; Fouad, Suzanne; Hegazy, Nefisa A.; Zaky, Ahmed A.
Other contributors: Petković, Marko  
Issue Date: 2023
Publication: Processes
ISSN: 2227-9717 Processes Search Idenfier
Type: Article
Collation: vol. 11 br. 10 str. 2899-2899
DOI: 10.3390/pr11102899
WoS-ID: 001099463800001
Scopus-ID: 2-s2.0-85175232860
URI: https://enauka.gov.rs/handle/123456789/862680
Metadata source: (Preuzeto iz CrossRef-a) Petković, Marko
Note: Petković, Marko - recenzent
M-category: 
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