Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.
Spirulina
bread quality
flour strength
nutritional properties
sensory acceptability
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
10 Oct 2023
10 Oct 2023
Historique:
received:
15
09
2023
revised:
06
10
2023
accepted:
09
10
2023
medline:
28
10
2023
pubmed:
28
10
2023
entrez:
28
10
2023
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 37893617
pii: foods12203724
doi: 10.3390/foods12203724
pmc: PMC10606029
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : ProFuture project 2019-2023 "Microalgae protein-rich ingredients for the food and feed of the future European Union's Horizon 2020 research and innovation programme
ID : 862980
Organisme : CERCA Programme (Generalitat de Catalunya)
Organisme : National Programme for the Promotion of Talent and Its Employability of the 'Ministerio de Economía, Industria y Competitividad' of the Spanish Government and the European Social Fund for her Postdoctoral Senior Grant 'Ramon y Cajal'
ID : RYC-2016-19949
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