Open AccessEffect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread
Author(s) -
Denka Zlateva,
Rosen Chochkov,
Dana Stefanova
Publication year - 2022
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2022-11-1-11
Subject(s) - spirulina (dietary supplement) , food science , composition (language) , biomass (ecology) , chemistry , kelp , fatty acid , botany , biology , agronomy , biochemistry , raw material , linguistics , philosophy , organic chemistry