Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread
Andressa Bacalau Diprat, Roberta Cruz Silveira Thys, Eliseu Rodrigues, Rosane Rech
Topics & Concepts
Food scienceChlorella sorokinianaIngredientCarotenoidGluten freeWheat flourGlutenChemistryStarchChlorellaBiologyBotanyAlgaeAlgal biology and biofuel productionAntioxidant Activity and Oxidative StressMicrobial Metabolites in Food Biotechnology