Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

Article

Abstract: Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup prov

Palabras claves:

Acceptability, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina extract, Ketchup, microalgae

Autores:

Igual M., Martínez‐monzó J., P. García-Segovia, Rufino R.G.d., Savall C., Uribe-Wandurraga Z.N.

Fuentes:

scopus