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

ABSTRACT: 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...

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Bibliographic Details
Main Author: Khemiri, Sheyma (author)
Other Authors: Khelifi, Nadia (author), Nunes, Maria Cristiana (author), Ferreira, Alice (author), Gouveia, Luisa (author), Smaali, Issam (author), Raymundo, Anabela (author)
Format: article
Language:eng
Published: 2020
Subjects:
Microalgae
Functional ingredients
Gluten-free bread
Properties
Evaluation
Online Access:http://hdl.handle.net/10400.9/3292
Country:Portugal
Oai:oai:repositorio.lneg.pt:10400.9/3292

Internet

http://hdl.handle.net/10400.9/3292

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