Dried algae as potential functional ingredient in fresh cheese
Abstract Algae have attracted the attention of researchers and consumers due to their health‐promoting bioactive compounds. In addition, the high content of polysaccharides may confer important technological properties when included in foods with high moisture content, such as fresh cheese. In this...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-03-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12077 |