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Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304
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- Article
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice.
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- Processes, 2022, v. 10, n. 9, p. N.PAG, doi. 10.3390/pr10091793
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- Article
Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
- Published in:
- Food Science & Nutrition, 2017, v. 5, n. 5, p. 1021, doi. 10.1002/fsn3.495
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- Article
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients.
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- Biomass (2673-8783), 2024, v. 4, n. 3, p. 704, doi. 10.3390/biomass4030039
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- Publication type:
- Article
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 954, doi. 10.3390/foods10050954
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- Article