Microalgae Incorporated in Bakery Products: Application to Millet Pretzel
Akash Kusum Maiti, Aditya Lal & Harison Masih · European Journal of Nutrition & Food Safety · 2024
The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1...
Open access
Research Article
10.9734/ejnfs/2024/v16i71488