PASTRIES WITH FUNCTIONAL SPIRULINA PLATENSIS INGREDIENTS
The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spiru...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2021-06-01
|
| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_161-172.pdf |