Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (Ng) biomass led to a significan...

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Detalles Bibliográficos
Autores principales: Qazi, Muhammad Waqas, de Sousa, Inês Gonçalves, Nunes, Maria Cristiana, Raymundo, Anabela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833925/
https://www.ncbi.nlm.nih.gov/pubmed/35159547
http://dx.doi.org/10.3390/foods11030397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833925/
https://www.ncbi.nlm.nih.gov/pubmed/35159547
http://dx.doi.org/10.3390/foods11030397

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