Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products

Авторы
Bhatnagar Pooja 1 , Gururani Prateek 2 , Parveen Afreen 1 , Gautam Pankaj 3 , Chandra Joshi Naveen 4 , Tomar Mahipal Singh 5 , Nanda Manisha 3 , Vlaskin Mikhail S. 6 , Kumar Vinod 1, 7
Journal
Пищевая химия (Food Chemistry)
Издательство
Elsevier Ltd
Язык
English
Страницы
138322
Статус
Published
DOI
HTTPS://DOI.ORG/10.1016/J.FOODCHEM.2023.138322
Том
441
Год
2024
Организации
  • 1 Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
  • 2 Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
  • 3 Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
  • 4 Division of Research & Innovation, Uttaranchal University Dehradun, Uttarakhand, 248007, India
  • 5 Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India
  • 6 Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russian Federation
  • 7 Peoples’ Friendship University of Russia (RUDN University), Moscow 117198, Russian Federation
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