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May 16, 2011International Journal of Food Sciences and NutritionOpen Access

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

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NZNacim ZouariMAMouna AbidNFNahed Fakhfakh

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Zouari et al. (2011) studied this question.

synapsesocial.com/papers/6aab80a4d3e6995eef4c50d9https://doi.org/10.3109/09637486.2011.582461
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