Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta-Reference-Cited by-同舟云学术

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Published:2014-09 Issue:1 Volume:58 Page:102-108
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Rodríguez De Marco Estefanía,Steffolani M. Eugenia,Martínez Cristina S.,León Alberto E.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay;Benzie;Analytical Biochemistry,1996

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