Effect of Chlorella pyrenoidosa powder on rheological properties and fermentation characteristics of dough
Author:
Affiliation:
1. College of Food Science and Technology Henan University of Technology Zhengzhou China
2. Kemen Noodle Manufacturing Co., Ltd. Changsha China
Funder
National Natural Science Foundation of China
Henan University of Technology
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16446
Reference42 articles.
1. Artificial Neural Network Approach Coupled with Genetic Algorithm for Predicting Dough Alveograph Characteristics
2. Characterization of biosynthesized gold nanoparticles from aqueous extract of Chlorella vulgaris and their anti-pathogenic properties
3. Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing
4. Questioning the evidence for Earth's oldest fossils
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