Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: impact on structure, colour and bioactivity
The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of di erent levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and bre...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/20301 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/20301 |