Potential of the microalgae Nannochloropsis and Tetraselmis...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 11 Vol. 115

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

Lafarga, Tomás, Mayre, Erika, Echeverria, Gemma, Viñas, Inmaculada, Villaró, Silvia, Acién-Fernández, Francisco Gabriel, Castellari, Massimo, Aguiló-Aguayo, Ingrid
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Volume:
115
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108439
Date:
November, 2019
File:
PDF, 2.36 MB
english, 2019
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