Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition
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M. Venturi | A. P. Batista | L. Rodolfi | N. Biondi | M. Tredici | Massimo D'Ottavio | L. Granchi | A. Raymundo | A. Niccolai | N. Pini | Viola Galli