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Impact of microwave processing and high pressure processi... | ResearchHub
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Impact of microwave processing and high pressure processing on omega-3 fatty acid enriched snack of microalgae (Nannochloropsis sp)-cocoa balls
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Authors
Luo Tong
5 more
Luo Tong
•
Neethu Ninan
3 more
•
Manal Binobead
Published
January 12, 2025
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Journal
International Journal of Food Science & Technology
Topics
Biology
Biochemistry
Computer Science
Chemistry
Engineering
Show all topics
DOI
10.1093/ijfood/vvaf005
License
CC-BY
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
International Journal of Food Science & Technology
Topics
Biology
Biochemistry
Computer Science
Chemistry
Engineering
Show all topics
DOI
10.1093/ijfood/vvaf005
License
CC-BY
