Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Published 2014 View Full Article

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Title
Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 1, Pages 102-108
Publisher
Elsevier BV
Online
2014-03-04
DOI
10.1016/j.lwt.2014.02.054

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