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1 Ergebnisse
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Enrichment of wheat flour with Spirulina. Evaluation of the..:
Montevecchi, Giuseppe
;
Santunione, Giulia
;
Licciardello, Fabio
...
Food Research International. 157 (2022) - p. 111357 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.111357
RT Journal T1
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.111357&Exemplar=1&LAN=DE A1 Montevecchi, Giuseppe A1 Santunione, Giulia A1 Licciardello, Fabio A1 Köker, Ömer A1 Masino, Francesca A1 Antonelli, Andrea PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 157 SP 111357 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.111357 DO https://doi.org/10.1016/j.foodres.2022.111357 SF ELIB - SuUB Bremen
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