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

Авторы
Bhatnagar Pooja1 , Gururani Prateek2 , Parveen Afreen1 , Gautam Pankaj3 , Chandra Joshi Naveen4 , Tomar Mahipal Singh5 , Nanda Manisha3 , Vlaskin Mikhail S.6 , Kumar Vinod 1, 7
Журнал
Издательство
Elsevier Ltd
Язык
Английский
Страницы
138322
Статус
Опубликовано
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
Дата создания
16.04.2024
Дата изменения
16.04.2024
Постоянная ссылка
https://repository.rudn.ru/ru/records/article/record/106881/
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