The effect of astaxanthin-rich microalgae “haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies

Foods

Volumn 6, Issue 8, 2017, Pages 1-10

  Mofasser Hossain, A K M ^a,b   Brennan, Margaret A ^a   Mason, Susan L ^a   Guo, Xinbo ^c   Zeng, Xin An ^c   Brennan, Charles S ^a,b  

^a LINCOLN UNIVERSITY   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant; Astaxanthin; Bakery products; Glycaemic response; Hematococcus pluvialis; Microalgae

Indexed keywords

EID: 85101906324     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods6080057     Document Type: Article

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