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Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity

The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and br...

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Detalles Bibliográficos
Autores principales:	Nunes, Maria Cristiana, Fernandes, Isabel, Vasco, Inês, Sousa, Isabel, Raymundo, Anabela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278787/ https://www.ncbi.nlm.nih.gov/pubmed/32375425 http://dx.doi.org/10.3390/foods9050579

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