Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

Article

Abstract: The objective of this study was to evaluate the effect of the incorporation of different microalgae

Palabras claves:

bread, COLOR, microalgae, texture

Autores:

Lara I.F., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.

Fuentes:

scopus