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

Bhatnagar Pooja¹ , Gururani Prateek² , Parveen Afreen¹ , Gautam Pankaj³ , Chandra Joshi Naveen⁴ , Tomar Mahipal Singh⁵ , Nanda Manisha³ , Vlaskin Mikhail S.⁶ , Kumar Vinod ^{1, 7}

Food Chemistry

Elsevier Ltd

Английский

138322

Опубликовано

https://doi.org/10.1016/j.foodchem.2023.138322

441

2024

• 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

16.04.2024

16.04.2024

https://repository.rudn.ru/ru/records/article/record/106881/