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Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
(LWT - Food Science and Technology, 2019-07-24)
The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked ...