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Development of new microalgae-based sourdough "crostini": f..:
Niccolai, Alberto
;
Venturi, Manuel
;
Galli, Viola
...
www.nature.com/scientificreports. , 2019
Link:
http://hdl.handle.net/10400.5/19221
RT Journal T1
Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
UL https://suche.suub.uni-bremen.de/peid=base-ftunivtecnical:oai:www.repository.utl.pt:10400.5_19221&Exemplar=1&LAN=DE A1 Niccolai, Alberto A1 Venturi, Manuel A1 Galli, Viola A1 Pini, Niccoló A1 Rodolfi, Liliana A1 Biondi, Natascia A1 D'Ottavio, Massimo A1 Batista, Ana Paula A1 Raymundo, Anabela A1 Granchi, Lisa A1 Tredici, Mario R PB Nature Publishing Group YR 2019 K1 spirulina K1 bakery product K1 nutritional properties K1 functional properties K1 sourdough JF www.nature.com/scientificreports LK http://hdl.handle.net/10400.5/19221 DO http://hdl.handle.net/10400.5/19221 SF ELIB - SuUB Bremen
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