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- Q58890298 description "im Mai 2012 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58890298 description "wetenschappelijk artikel" @default.
- Q58890298 description "наукова стаття, опублікована в травні 2012" @default.
- Q58890298 name "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 name "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 type Item @default.
- Q58890298 label "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 label "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 prefLabel "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 prefLabel "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 P1433 Q58890298-9EBC26F5-AC3E-4C3D-B646-1C15315BD278 @default.
- Q58890298 P1476 Q58890298-B07EC871-21A6-4636-B7D2-60A5429A23C7 @default.
- Q58890298 P2093 Q58890298-0FD85D69-7CFE-48CB-84A2-E77351041018 @default.
- Q58890298 P2093 Q58890298-1CBCC868-317D-4F87-B2CB-EA316DD520F6 @default.
- Q58890298 P2093 Q58890298-3620EDF8-7F27-4B1C-9096-BA7491D0F555 @default.
- Q58890298 P2093 Q58890298-4463F830-8CD8-47B9-85D3-71040E563B25 @default.
- Q58890298 P2093 Q58890298-56866E5B-B6E2-4AC2-A966-D865DB2A50B5 @default.
- Q58890298 P2093 Q58890298-66F991D1-A671-48D2-A50F-A134D9226776 @default.
- Q58890298 P2093 Q58890298-F13E9EAF-427B-4F70-A5B7-9F0D83BB7D2A @default.
- Q58890298 P304 Q58890298-0A44F6FB-B9CE-4F1F-A8BD-A5170C09675C @default.
- Q58890298 P31 Q58890298-4FA56404-4BAA-4061-9214-51E4D7CA4790 @default.
- Q58890298 P356 Q58890298-C6A5DE51-C10D-4209-AD9E-660570595ED8 @default.
- Q58890298 P433 Q58890298-4E52FB37-0CD9-4E16-94F5-7C62599E6378 @default.
- Q58890298 P478 Q58890298-593370D0-EE32-4D13-87C0-46629C7CB81B @default.
- Q58890298 P577 Q58890298-7C5A2D64-B2F8-40AD-BEAA-EA44344CBE9E @default.
- Q58890298 P921 Q58890298-CF3B32D3-8FB6-4208-8AE5-B0458C363DCB @default.
- Q58890298 P356 J.JFOODENG.2011.05.044 @default.
- Q58890298 P1433 Q15752496 @default.
- Q58890298 P1476 "Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels" @default.
- Q58890298 P2093 "Ana Paula Batista" @default.
- Q58890298 P2093 "Anabela Raymundo" @default.
- Q58890298 P2093 "Isabel Sousa" @default.
- Q58890298 P2093 "José M. Franco" @default.
- Q58890298 P2093 "Luísa Gouveia" @default.
- Q58890298 P2093 "Ma Cristiana Nunes" @default.
- Q58890298 P2093 "Patrícia Fradinho" @default.
- Q58890298 P304 "182-189" @default.
- Q58890298 P31 Q13442814 @default.
- Q58890298 P356 "10.1016/J.JFOODENG.2011.05.044" @default.
- Q58890298 P433 "2" @default.
- Q58890298 P478 "110" @default.
- Q58890298 P577 "2012-05-01T00:00:00Z" @default.
- Q58890298 P921 Q589518 @default.