Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85134724542&origin=inward
bibo:doi
- 10.1016/j.ifset.2022.103075
dcterms:creator
- Rivas M.Á.
ou:bibtex
- @article{Casquete2022,title = {Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies},journal = {Innovative Food Science and Emerging Technologies},year = {2022},volume = {80},author = {Rivas, M.?. and Benito, M.J. and Mart{\'i}n, A. and C{\'o}rdoba, M.D.G. and Ru{\'i}z-Moyano, S. and Casquete, R.}}
dcterms:contributor
- Rivas M.A., Benito M.J., Martin A., Cordoba M.D.G., Ruiz-Moyano S., Casquete R.
ou:eid
- 2-s2.0-85134724542
fabio:hasPublicationYear
- 2022
vivo:identifier
- 2022-275
bibo:issn
- 1466-8564
dcterms:publisher
- Innovative Food Science and Emerging Technologies
ou:tipoPublicacion
- Article
dcterms:title
- Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85134724542&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85134724542&partnerID=MN8TOARS
bibo:volume
- 80