Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phae...

Descripción completa

Detalles Bibliográficos
Autores principales: Batista, Ana Paula, Niccolai, Alberto, Bursic, Ivana, Sousa, Isabel, Raymundo, Anabela, Rodolfi, Liliana, Biondi, Natascia, Tredici, Mario R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963871/
https://www.ncbi.nlm.nih.gov/pubmed/31771197
http://dx.doi.org/10.3390/foods8120611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963871/
https://www.ncbi.nlm.nih.gov/pubmed/31771197
http://dx.doi.org/10.3390/foods8120611

Ejemplares similares