The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits-Reference-Cited by-同舟云学术

The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits

Published:2017-12-19 Issue:3 Volume:42 Page:e13561
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Marcinkowska-Lesiak Monika¹^ORCID,Onopiuk Anna¹^ORCID,Zalewska Magdalena¹^ORCID,Ciepłoch Aleksandra²,Barotti Lara³

Affiliation:

1. Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32; Warsaw 02-776 Poland

2. Department of Animal Improvement; Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Postępu 36A, Magdalenka 05-552; Poland

3. Department of Comparative Biomedicine and Food Science; University of Padova Legrano; Padova Italy

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13561/fullpdf

Reference32 articles.

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2. Functional characters evaluation of biscuits sublimated with pure phycocyanin isolated from Spirulina and Spirulina biomass;Abd El-Baky;Nutricion Hospitalaria,2015

3. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT-Food Science and Technology,2011

4. Bioactive substances from Spirulina platensis (cianobacteria);Mule;International Journal of Experimental Botany,1996

5. Hypolipidemic, antioxidant, and antiinflammatory activities of microalgae Spirulina;Deng;Cardiovascular Therapeutics,2010

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