Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.

Hernández-López, Israel; Alamprese, Cristina; Cappa, Carola; Prieto-Santiago, Virginia; Abadias, Maribel; Aguiló-Aguayo, Ingrid.

Afiliação

Hernández-López I; IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain.
Alamprese C; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Cappa C; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Prieto-Santiago V; IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain.
Abadias M; IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain.
Aguiló-Aguayo I; IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain.

Foods ; 12(20)2023 Oct 10.

Article em En | MEDLINE | ID: mdl-37893617