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Yuan Z, Wang J, Ma S, An J, Shang L, Tao Y, Tian C, Deng L. Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality. Foods. 2025; 14(21):3621. https://doi.org/10.3390/foods14213621

Yuan, Zhihe, Jiaojiao Wang, Shangyan Ma, Jianhui An, Longchen Shang, Yexing Tao, Cheng Tian, and Lingli Deng. 2025. "Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality" Foods 14, no. 21: 3621. https://doi.org/10.3390/foods14213621

Yuan, Z., Wang, J., Ma, S., An, J., Shang, L., Tao, Y., Tian, C., & Deng, L. (2025). Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality. Foods, 14(21), 3621. https://doi.org/10.3390/foods14213621