Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta
| Autor: | Rodríguez De Marco, Estefanía, Steffolani, M. Eugenia, Martínez, Cristina S., León, Alberto E. |
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| Zdroj: | In LWT - Food Science and Technology September 2014 58(1):102-108 |
| Databáze: | ScienceDirect |
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