Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre

Journal of Food and Nutrition Research

Volumn 53, Issue 2, 2014, Pages 171-179

  Bolanho, Beatriz Cervejeira ^a   Egea, Mariana Buranelo ^b   Jácome, Ana Lucía Morocho ^c   Campos, Izabela ^a   de Carvalho, Joǎo Carlos Monteiro ^c   Danesi, Eliane Dalva Godoy ^d  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b Federal Institute of Education   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Antioxidant potential; By products; Fibre; Functional foods; Spirulina platensis

Indexed keywords

EID: 84904991875     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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