Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.582461
Reference9 articles.
1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations
2. Functional Properties of Protein Products of Mass Cultivated Blue-Green Alga Spirulina Platensia
3. Colorimetric Method for Determination of Sugars and Related Substances
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