Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods - Concepedia

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Publication | Open Access

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

DOI Full Paper Access

61

Citations

29

References

2019

Year

Tomás Lafarga, Erika Mayre, Gemma Echeverría, İnmaculada Viñas, Silvia Villaró, F.G. Acién, Massimo Castellari, Ingrid Aguiló‐Aguayo

Food ChemistryChemical EngineeringEdible FilmEngineeringEdible PackagingGreen ChemistryAlgal ProductInnovative IngredientsMicroalgae NannochloropsisFood QualityBaked GoodsFood TechnologyHealth Sciences

References

	Year	Citations

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