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Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks

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Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks

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Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez Monzó, J. (2019). Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks. Food & Function. 10(8):4685-4692. https://doi.org/10.1039/c9fo00286c

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156502

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Title: Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks
Author: Uribe-Wandurraga, Zaida Natalia Igual Ramo, Marta García-Segovia, Purificación Martínez Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingredient intended to increase the ...[+]
Subjects: Mineral content , Spirulina platensis , Chlorella vulgaris , Breadstick , Colour , Rheology , Mechanical properties
Copyrigths: Reserva de todos los derechos
Source:
Food & Function. (issn: 2042-650X )
DOI: 10.1039/c9fo00286c
Publisher:
The Royal Society of Chemistry
Publisher version: https://doi.org/10.1039/c9fo00286c
Type: Artículo

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