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).