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>

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...

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Bibliographic Details
Main Authors: Nancy Mahmoud, Joana Ferreira, Anabela Raymundo, Maria Cristiana Nunes
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Applied Sciences
Subjects:
microalgae
wheat bread
Mixolab
rheology
texture
bioactivity
Online Access:https://www.mdpi.com/2076-3417/14/6/2483

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