Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

Author: Zouari Nacim   Abid Mouna   Fakhfakh Nahed   Ayadi M. A.   Zorgui Lazhar   Ayadi Moez   Attia Hamadi  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.62, Iss.8, 2011-12, pp. : 811-813

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