Effect of supplementation of wheat semolina with Arthrospira Platensis on quality, acceptability and physical and chemical composition of spaghetti

Article

Abstract: Background: Microalgae are a source of physiologically active compounds which can be considered as f

Palabras claves:

Cooking quality, Food paste, functional food, glycemic index, microalgae

Autores:

Parra J., Rodolfo Fernández-Gómez, Rojas-Tortolero D., Torres A., Valero Y.

Fuentes:

scopus