Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The...

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Detalles Bibliográficos
Autores principales: Khemiri, Sheyma, Nunes, Maria Cristiana, Bessa, Rui J. B., Alves, Susana P., Smaali, Issam, Raymundo, Anabela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701376/
https://www.ncbi.nlm.nih.gov/pubmed/34945710
http://dx.doi.org/10.3390/foods10123159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701376/
https://www.ncbi.nlm.nih.gov/pubmed/34945710
http://dx.doi.org/10.3390/foods10123159

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