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

Food Science and Technology International

Volumn 23, Issue 5, 2017, Pages 437-447

  García Segovia, Purificación ^a   Pagán Moreno, María J ^a   Lara, Irene F ^a   Martínez Monzó, Javier ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

bread; color; Microalgae; texture

Indexed keywords

ALGAE; COLOR; FOOD PRODUCTS; TEXTURES;

BREAD; ISOCHRYSIS GALBANA; MICRO-ALGAE; PHYSICOCHEMICAL PROPERTY; TECHNOLOGICAL QUALITIES; TETRASELMIS SUECICA; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

MICROORGANISMS;

WATER;

ANALYSIS; BREAD; COOKING; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; HARDNESS; METABOLISM; MICROALGA; PROCEDURES; WHEAT;

BREAD; COOKING; FERMENTATION; HARDNESS; MICROALGAE; TRITICUM; WATER;

EID: 85022052851     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013217700259     Document Type: Article

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