Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality
This study aimed to explore the effects of Spirulina micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality. The investigation focused on the rheology and fermentation performance of dough with SP addition, and the correspo...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
KeAi Communications Co., Ltd.
2026-06-01
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| মালা: | Grain & Oil Science and Technology |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://www.sciencedirect.com/science/article/pii/S2590259826000154 |
| ট্যাগগুলো: |
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