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pro vyhledávání: '"Inês Gonçalves de Sousa"'
Autor:
Inês Gonçalves de Sousa, Jorge Oliveira, António Mexia, Graça Barros, Carina Almeida, Carla Brazinha, Anna Vega, Carla Brites
Publikováno v:
Foods, Vol 12, Iss 3, p 511 (2023)
Rice (Oryza sativa L.) is a staple food for about half of the world’s population. Therefore, it is important to search for solutions that minimise losses and production costs for producers and ensure food quality and safety for consumers. Improved
Externí odkaz:
https://doaj.org/article/20044be092294103894fdfb4591a4c4e
Publikováno v:
Foods, Vol 11, Iss 3, p 397 (2022)
Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannoch
Externí odkaz:
https://doaj.org/article/365581c7003e4ada82ea5af31b05bc1f