Effects of heterotrophic <i>Euglena gracilis</i> powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread.

Interestingly, the β-turn content showed a decreasing trend with the addition of 2% MP, although the difference was not statistically significant.

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The loss tangent (tan δ = G”/G'), which represents the ratio of viscous to elastic behavior, exhibited an increasing trend with increasing microalgae powder addition.

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