Lv11
40 积分 2026-04-15 加入
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
2个月前
已完结
Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: Influence on nutritional properties, sensorial quality and oxidation stability
2个月前
已完结
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation
2个月前
已完结
Chlorella vulgaris biomass used as colouring source in traditional butter cookies
2个月前
已完结
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