Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods-Reference-Cited by-同舟云学术

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

Published:2019-11 Issue: Volume:115 Page:108439
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lafarga Tomás^ORCID,Mayre Erika,Echeverria Gemma,Viñas Inmaculada,Villaró Silvia,Acién-Fernández Francisco Gabriel,Castellari Massimo^ORCID,Aguiló-Aguayo Ingrid^ORCID

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga;Cavonius;Food & Function,2016

4. Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta;De Marco;Lebensmittel-Wissenschaft und -Technologie,2014

5. Elaboration of gluten-free bread enriched with the microalgae Spirulina platensis;Figueira;Brazilian Journal of Food Technology,2011

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