Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

Published 2011 View Full Article

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Title
Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 62, Issue 8, Pages 811-813
Publisher
Informa UK Limited
Online
2011-05-16
DOI
10.3109/09637486.2011.582461
References
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