Mejoramiento de propiedades nutricionales, fisicoquímicas y estructurales de un pan sin gluten adicionado con microalga a base de pre-fermento
Microalgae are a potential source of natural compounds that can be used as functional ingredients. Therefore, the microalgae Chlorella vulgaris was incorporated into a gluten-free bread to compensate for the protein levels and a preferential treatment was carried out to improve the viscoelastic capa...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/77 |