Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Published 2020 View Full Article

Authors

Keywords

Microalgae, Functional ingredients, Gluten-free bread, Physicochemical properties, Mixing properties, Sensory evaluation

Journal

Algal Research-Biomass Biofuels and Bioproducts

Volume 50, Issue -, Pages 101998

Publisher

Elsevier BV

Online

2020-07-16

DOI

10.1016/j.algal.2020.101998

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