UNIVERSIDAD PRIVADA ANTENOR ORREGO FACULTAD DE CIENCIAS AGRARIAS ESCUELA PROFESIONAL DE INGENIERÍA EN INDUSTRIAS ALIMENTARIAS E
EFECTO DE LA INCORPORACIÓN DE LA MEZCLA DE GOMA XANTANA (Xanthomonas campestris), ALGARROBO (Prosopis pollida) Y TARA (Caesa
![PDF) The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value PDF) The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value](https://i1.rgstatic.net/publication/335947593_The_Potential_of_Seaweeds_as_a_Source_of_Functional_Ingredients_of_Prebiotic_and_Antioxidant_Value/links/5d88ba8a299bf1996f96da66/largepreview.png)
PDF) The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
![The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. - Abstract - Europe PMC The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. - Abstract - Europe PMC](https://europepmc.org/articles/PMC6770939/bin/antioxidants-08-00406-g002.jpg)
The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. - Abstract - Europe PMC
![Antioxidants | Free Full-Text | The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value | HTML Antioxidants | Free Full-Text | The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value | HTML](https://www.mdpi.com/antioxidants/antioxidants-08-00406/article_deploy/html/images/antioxidants-08-00406-g004.png)