Open AccessDiscovering Potential Protein, Carbohydrate, and Lipid Based Food Ingredients in a Co-Culture of Microalgae
Author(s) -
Chelsea M. Tyus
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_dissertations.5018
Subject(s) - starch , food science , sugar , carbohydrate , chlorella vulgaris , amylose , chemistry , algae , reducing sugar , polysaccharide , biology , botany , biochemistry