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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 different levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and br...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7278787/ https://ncbi.nlm.nih.gov/pubmed/32375425 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050579 |
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