Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties-Reference-Cited by-同舟云学术

Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Published:2020-09 Issue: Volume:50 Page:101998
ISSN:2211-9264
Container-title:Algal Research
language:en
Short-container-title:Algal Research

Author:

Khemiri Sheyma,Khelifi Nadia,Nunes Maria Cristiana,Ferreira Alice,Gouveia Luisa,Smaali Issam,Raymundo Anabela

Funder

Ministry of Higher Education and Scientific Research

University of Carthage

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference56 articles.

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4. Physicochemical and rheological properties of Indian wheat varieties of Triticum aestivum;Baljeet;Quality Assurance and Safety of Crops & Foods,2017

5. Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility;Batista;Algal Res.,2017

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