Publication | Open Access
Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta
124
Citations
50
References
2019
Year
Food ChemistryBioactive PropertiesArthrospira PlatensisFood AnalysisFood StructureAlternative Protein SourceGluten-free Fresh PastaFood QualityFood TechnologyHealth Sciences
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