Interaction of dough acidity and microalga level on bread quality and antioxidant properties

Article

Abstract: Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking w

Palabras claves:

Antioxidant activity, bread, Bread quality, CHLORELLA VULGARIS, microalgae, Sourdough

Autores:

Cristina M. Rosell, Garzón R., Marco A. Lazo-Vélez, Papageorgiou M., Skendi A.

Fuentes:

scopus