Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of <i>Chlorella vulgaris</i>, <i>Phaeodactylum tricornutum</i>, and <i>Tetraselmis chuii</i>
At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of <i>Chlorella vulgaris</i>, <i>Phaeodactylum tricornutum</i>, a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/6/2483 |