Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation
Giuseppe Montevecchi, Giulia Santunione, Fabio Licciardello, Ömer Köker, Francesca Masino, Andrea Antonelli
Topics & Concepts
Spirulina (dietary supplement)Food scienceAmino acidChemistryGlutenWheat flourWhole wheatRaw materialBiochemistryOrganic chemistryAlgal biology and biofuel productionPhytase and its ApplicationsFood composition and properties