Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospira platensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Nannochloropsis oceanica were incorporated at two levels of addition (1.5% and 3.0%) t...

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Detalles Bibliográficos
Autores principales: Boukid, Fatma, Comaposada, Josep, Ribas-Agustí, Albert, Castellari, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621224/
https://www.ncbi.nlm.nih.gov/pubmed/34828831
http://dx.doi.org/10.3390/foods10112550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621224/
https://www.ncbi.nlm.nih.gov/pubmed/34828831
http://dx.doi.org/10.3390/foods10112550

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