Consumer knowledge and attitudes towards microalgae as food: The case of Spain-Reference-Cited by-同舟云学术

Consumer knowledge and attitudes towards microalgae as food: The case of Spain

Published:2021-04 Issue: Volume:54 Page:102174
ISSN:2211-9264
Container-title:Algal Research
language:en
Short-container-title:Algal Research

Author:

Lafarga Tomás,Rodríguez-Bermúdez Ruth,Morillas-España Ainoa,Villaró Silvia,García-Vaquero Marco,Morán Lara,Sánchez-Zurano Ana,González-López Cynthia Victoria,Acién-Fernández Francisco Gabriel

Funder

Ministerio de Ciencia, Innovación y Universidades

Fundación BBVA

Horizon 2020 Framework Programme

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference40 articles.

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4. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture;Graça;LWT - Food Sci. Technol.,2018

5. Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods;Lafarga;LWT – Food Sci. Technol.,2019

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