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

Figure 2.

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).