Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation-Reference-Cited by-同舟云学术

Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation

Published:2022-07 Issue: Volume:157 Page:111357
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Montevecchi Giuseppe,Santunione Giulia,Licciardello Fabio,Köker Ömer,Masino Francesca,Antonelli Andrea

Funder

Universita degli Studi di Modena e Reggio Emilia

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. AOAC. (2000). Official methods of analysis of AOAC international (17th ed.). USA Association of Analytical Communities Methods.

4. Reversed-phase high-performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation;Benedito De Barber;Cereal Chemistry,1989

5. Microalgae as sources of pharmaceuticals and other biologically active compounds;Borowitzka;Journal of Applied Phycology,1995

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