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Listar por palabra clave "Breadstick"

Mostrando ítems 1-2 de 2

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

Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; García-Segovia, Purificación; Martínez Monzó, Javier (The Royal Society of Chemistry, 2019-08-01)

[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 ...
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a

Igual Ramo, Marta; Uribe-Wandurraga, Zaida Natalia; García-Segovia, Purificación; Martínez-Monzó, Javier (SAGE Publications, 2022-01-31)

[EN] Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, ...

Mostrando ítems 1-2 de 2