Blar i Publikasjoner fra CRIStin på emneord "Dough rheology"
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Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
(Peer reviewed; Journal article, 2021)Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre‐treatment, were added to wheat bread at a wheat flour ...