Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 3, 2014LWTOpen Access

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

View Full Paper
Ask AI
Bookmark
Share

Authors

EMEstefanía Rodríguez De MarcoMSMaría Eugenia SteffolaniCMCristina S. Martínez

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Marco et al. (2014) studied this question.

synapsesocial.com/papers/6a9720c90e5b5883bebb6d02https://doi.org/10.1016/j.lwt.2014.02.054
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta2013 · 40 citations