Spirulina and Its Residual Biomass as Alternative Sustainable Ingredients: Impact on the Rheological and Nutritional Features of Wheat Bread Manufacture

AuthID
 P-013-8WR
5
Author(s)
Fratelli, C
·
De Rosso, VV
·
Raymundo, A
·
Braga, ARC
Document Type
Article
Year published
2023
Published
in Frontiers in Food Science and Technology
Volume: 3
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