Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: <i>Tetraselmis chuii</i> (Tc), <i>Chlorella vulgaris</i> (Cv), and <i>Nannochlor...

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Bibliographic Details
Main Authors:	Muhammad Waqas Qazi, Inês Gonçalves de Sousa, Maria Cristiana Nunes, Anabela Raymundo
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Series:	Foods
Subjects:	rheology gluten-free bread Tetraselmis chuii Chlorella vulgaris Nannochloropsis gaditana
Online Access:	https://www.mdpi.com/2304-8158/11/3/397

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