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Assessing the Impact of Adding Chlorella Vulgaris, Phaeodactylum Tricornutum, and Tetraselmis Chuii Microalgae on the Structure of Wheat Dough and Bread

AuthID
P-011-K6X

Author(s)

Mahmoud, N

Raymundo, A

Nunes, MC

Editor(es)

Raymundo,A;Alves,VD;Sousa,I;Galindo Rosales,FJ

Tipo de Documento

Proceedings Paper

Year published

2024

Publicado

in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY, IBEREO 2024 in Springer Proceedings in Materials, ISSN: 2662-3161

Volume: 56, Páginas: 41-45 (5)

Conference

9Th Iberian Meeting on Rheology (Ibereo), Date: SEP 04-06, 2024, Location: Univ Lisbon, Inst Super Agronomia (ISA), Lisbon, PORTUGAL, Host: Univ Lisbon, Inst Super Agronomia (ISA)

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Publication Identifiers

DOI: 10.1007/978-3-031-67217-0_10

SCOPUS: 2-s2.0-85202065003

Wos: WOS:001314530800010

Source Identifiers

ISSN: 2662-3161

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Assessing the Impact of Adding Chlorella Vulgaris, Phaeodactylum Tricornutum, and Tetraselmis Chuii Microalgae on the Structure of Wheat Dough and Bread

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Assessing the Impact of Adding Chlorella Vulgaris, Phaeodactylum Tricornutum, and Tetraselmis Chuii Microalgae on the Structure of Wheat Dough and Bread

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