Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths...

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Detalles Bibliográficos
Autores principales: Hernández-López, Israel, Alamprese, Cristina, Cappa, Carola, Prieto-Santiago, Virginia, Abadias, Maribel, Aguiló-Aguayo, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606029/
https://www.ncbi.nlm.nih.gov/pubmed/37893617
http://dx.doi.org/10.3390/foods12203724

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606029/
https://www.ncbi.nlm.nih.gov/pubmed/37893617
http://dx.doi.org/10.3390/foods12203724

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