Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phae...

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Bibliographic Details
Published in:Foods
Main Authors: Batista, Ana Paula, Niccolai, Alberto, Bursic, Ivana, Sousa, Isabel, Raymundo, Anabela, Rodolfi, Liliana, Biondi, Natascia, Tredici, Mario R.
Format: Artigo
Language:Inglês
Published: MDPI 2019
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6963871/
https://ncbi.nlm.nih.gov/pubmed/31771197
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120611
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