Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
Khemiri, Sheyma, Khelifi, Nadia, Nunes, Maria Cristiana, Ferreira, Alice, Gouveia, Luisa, Smaali, Issam, Raymundo, AnabelaVolume:
50
Journal:
Algal Research
DOI:
10.1016/j.algal.2020.101998
Date:
September, 2020
File:
PDF, 1.98 MB
2020