Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from <i>Arthrospira</i><i>platensis</i> (spirulina), <i>Chlorella vulgaris</i>, <i>Tetraselmis chui</i>, and <i>Na...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/063a05bfee834308a3db156a929f89f1 |
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