Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

By A. P. Batista, A. Niccolai, P. Fradinho, S. Fragoso, Ivana Bursic, Liliana Rodolfi, N. Biondi, M. Tredici, I. Sousa, A. Raymundo. 2017

306 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/0bda32a3cb3be8f1ef78ed3c4de9693437193c5d