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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Detalhes bibliográficos
Autor principal: Qazi, Muhammad Waqas (author)
Outros Autores: Sousa, Inês Gonçalves (author), Nunes, Maria Cristiana (author), Raymundo, Anabela (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
rheology
gluten-free bread
Tetraselmis chuii
Chlorella vulgaris
Nannochloropsis gaditana
Texto completo:http://hdl.handle.net/10400.5/23503
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/23503

Texto Completo

http://hdl.handle.net/10400.5/23503

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