| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405064 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠The possibility to enhance nutritional profile of fresh pasta with microalgal biomass. ⺠Microalgae biomass as a food ingredient: source of PUFA-Ï3, colour agent and antioxidant effect. ⺠Fatty acid profile of pastas prepared with microalgal biomass incorporation presented a high resistance to the thermal.
Keywords
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Food Science
Authors
Mónica Fradique, Ana Paula Batista, M. Cristiana Nunes, LuÃsa Gouveia, Narcisa M. Bandarra, Anabela Raymundo,