Application of Spirulina as an innovative ingredient in pasta and bakery products
| Autor: | Nejatian, Mohammad, Ghandehari Yazdi, Amir Pouya, Saberian, Hamed, Bazsefidpar, Nooshin, Karimi, Amin, Soltani, Arash, Assadpour, Elham, Toker, Omer Said, Jafari, Seid Mahdi |
|---|---|
| Zdroj: | In Food Bioscience December 2024 62 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect