Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough

Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

Developing consumer acceptable biscuits enriched with Psyllium fibre