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. 2022 Jan 29;11(3):397. doi: 10.3390/foods11030397

Figure 1.

Figure 1

Representative farinograph mixing curves acquired from the gluten-free dough (control) and the ones with 4% replacement of Tetraselmis chuii (TcR), Tetraselmis chuii ethanol-treated (TcT), Chlorella vulgaris (CvR), Chlorella vulgaris ethanol-treated (CvT), Nannochloropsis gaditana (NgR) and Nannochloropsis gaditana ethanol-treated (NgT).