Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

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Authors: Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadias, M., & Aguiló-Aguayo, I.

Journal title: Foods

Journal publisher: MDPI

Published year: 2023

DOI identifier: 10.3390/foods12203724

ISSN: 2304-8158