Sustainable Incorporation of <i>Chlamydomonas reinhardtii</i> Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality.

Foods · 2025 · PMC12609991 · PMID 41227595

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The sentences

a decreasing trendno p-value reported

After CRP substitution, the peak viscosity, trough, and peak time showed a decreasing trend, while the final viscosity initially decreased and then increased.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Sustainable Incorporation of &lt;i&gt;Chlamydomonas reinhardtii&lt;/i&gt; Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality.

The sentences

Sustainable Incorporation of <i>Chlamydomonas reinhardtii</i> Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality.