Protein Enrichment of Wheat Bread with Microalgae: <i>Microchloropsis gaditana</i>, <i>Tetraselmis chui</i> and <i>Chlorella vulgaris</i>

Protein Enrichment of Wheat Bread with Microalgae: <i>Microchloropsis gaditana</i>, <i>Tetraselmis chui</i> and <i>Chlorella vulgaris</i>

Cell wall disrupted and dried <i>Microchloropsis gaditana</i> (Mg), <i>Tetraselmis chui</i> (Tc) and <i>Chlorella vulgaris</i> (Cv) microalgae biomasses, with or without ethanol pre-treatment, were added to wheat bread at a wheat flour substitution level of 12%, t...

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Bibliographic Details
Main Authors: Waqas Muhammad Qazi, Simon Ballance, Katerina Kousoulaki, Anne Kjersti Uhlen, Dorinde M. M. Kleinegris, Kari Skjånes, Anne Rieder
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
dough rheology
bread-quality
protein-quality
microalgae
<i>Microchloropsis gaditana</i>
<i>Tetraselmis chui</i>
Online Access:https://www.mdpi.com/2304-8158/10/12/3078

Internet

https://www.mdpi.com/2304-8158/10/12/3078

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