Khemiri, S., Khelifi, N., Nunes, M. C., Ferreira, A., Gouveia, L., Smaali, S., & Raymundo, A. (2021). Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties.

Khemiri, Sheyma, Nadia Khelifi, Maria Cristiana Nunes, Alice Ferreira, Luísa Gouveia, Smaali Smaali, and Anabela Raymundo. Microalgae Biomass as an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2021.

Khemiri, Sheyma, et al. Microalgae Biomass as an Additional Ingredient of Gluten-free Bread: Dough Rheology, Texture Quality and Nutritional Properties. 2021.