Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and th...

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Detalles Bibliográficos
Autores principales: Niccolai, Alberto, Venturi, Manuel, Galli, Viola, Pini, Niccolò, Rodolfi, Liliana, Biondi, Natascia, D’Ottavio, Massimo, Batista, Ana Paula, Raymundo, Anabela, Granchi, Lisa, Tredici, Mario R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6923427/
https://www.ncbi.nlm.nih.gov/pubmed/31857609
http://dx.doi.org/10.1038/s41598-019-55840-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6923427/
https://www.ncbi.nlm.nih.gov/pubmed/31857609
http://dx.doi.org/10.1038/s41598-019-55840-1

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