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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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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2019
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| Schlagworte: | |
| Online Zugang: | 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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