Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Peer reviewed, Journal article

Published version

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URI

https://hdl.handle.net/11250/2740466

Date

2021

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Original version

Lebensmittel-Wissenschaft + Technologie. 2021, 143 1-9.   10.1016/j.lwt.2021.111115

Journal

Lebensmittel-Wissenschaft + Technologie