Physicochemical Characteristics of Bread

The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina.

Published by

ABMRC Editorial Office

ABMRC is a scientific publisher of international journals, books, and other scientific literature, covering biomedical sciences. View all posts by ABMRC Editorial Office

Make a Submission Review for the Journal Get Publication Certificate Suggest a New Journal

Quick Links

About ABMRC

ABMRC is scientific publisher of open-access journals dealing with fundamental and applied research topics in the biomedical sciences and related scientific fields.

eJournals Portal

Browse open access eJournals covering fundamental and applied research in the biomedical sciences and related scientific areas.

Publish with ABMRC

Select Edit

Select Editing Tier for your submission by PSM Author Services.

Submit Manuscript for Editing

Sunmit Paper

ABMRC has published works by internationally renowned researchers.

Submit your Manuscript

Share this:

Related