Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from <i>Arthrospira</i><i>platensis</i> (spirulina), <i>Chlorella vulgaris</i>, <i>Tetraselmis chui</i>, and <i>Na...

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Bibliographic Details
Main Authors: Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
viscosity
color
nutritional labeling
spirulina
Chlorella
Tetraselmis
Online Access:https://www.mdpi.com/2304-8158/10/11/2550

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