Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Published 2017 View Full Article

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Title
Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Authors
Keywords
Microalgae, Novel foods, Digestibility, Antioxidants, Phenolics
Journal
Algal Research-Biomass Biofuels and Bioproducts
Volume 26, Issue -, Pages 161-171
Publisher
Elsevier BV
Online
2017-07-24
DOI
10.1016/j.algal.2017.07.017

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