Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties
Sheyma Khemiri, Nadia Khelifi, Maria Cristiana Nunes, Alice Ferreira, Luísa Gouveia, Issam Smaali, Anabela Raymundo
Topics & Concepts
Food scienceIngredientChemistryPolyunsaturated fatty acidGluten freeGlutenBiomass (ecology)Raw materialWheat flourFatty acidBiologyAgronomyBiochemistryOrganic chemistryAlgal biology and biofuel production