Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Microalgae have been widely used as a source of functional ingredients such as pigments, antioxidants, vitamins, and omega-3 polyunsaturated fatty acids. They also represent a promising alternative source of protein. The objective of this study was to evaluate the impact of the addition of two green...

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Bibliographic Details
Main Author: Khemiri, Sheyma (author)
Other Authors: Khelifi, Nadia (author), Nunes, Maria Cristiana (author), Ferreira, Alice (author), Gouveia, Luísa (author), Smaali, Smaali (author), Raymundo, Anabela (author)
Format: article
Language:eng
Published: 2021
Subjects:
microalgae
functional ingredients
gluten-free bread
physicochemical properties
mixing properties
sensory evaluation
Online Access:http://hdl.handle.net/10400.5/22058
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/22058

Internet

http://hdl.handle.net/10400.5/22058

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