Figure 2.
Representative creep and recovery curves (A) and mechanical spectra (B) of the control dough and those with a 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).