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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |