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Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and th...
Kaydedildi:
| Yayımlandı: | Sci Rep |
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| Asıl Yazarlar: | , , , , , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Nature Publishing Group UK
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6923427/ https://ncbi.nlm.nih.gov/pubmed/31857609 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-55840-1 |
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