Batista, Ana Paula http://orcid.org/0000-0001-7366-1254
Niccolai, Alberto http://orcid.org/0000-0002-3493-7219
Fradinho, Patrícia
Fragoso, Solange
Bursic, Ivana
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
Sousa, Isabel http://orcid.org/0000-0001-9384-7646
Raymundo, Anabela http://orcid.org/0000-0001-5266-1685
Funding for this research was provided by:
Fundação para a Ciência e a Tecnologia (UID/AGR/04129/2013)
Consiglio Nazionale delle Ricerche
European Cooperation in Science and Technology
Universidade de Lisboa
This article is maintained by: Elsevier
Article Title: Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Journal Title: Algal Research
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.algal.2017.07.017
Content Type: article
Copyright: © 2017 Elsevier B.V. All rights reserved.