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...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
MDPI AG
2021
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/063a05bfee834308a3db156a929f89f1 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|