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(A) Change in volume of bread dough prepared with different concentrations of Chlorella vulgaris, after 1 h of fermentation at 37 °C. (B) Farinograph analysis of control bread (without C. vulgaris) and bread produced with 1, 2, 3, 4, and 5 g C. vulgaris/100 g WF (B) taken from [102].
