https://www.selleckchem.com/pr....oducts/DAPT-GSI-IX.h
Apparent viscosity did not change significantly in the samples with citric acid.The aim of the present study was to develop breads by incorporating Spirulina platensis powder and to study their organoleptic acceptability, antioxidant activity, storage conditions and shelf life of value added acceptable breads. Spirulina platensis powder was mixed with wheat flour at different levels (2, 4, 6 and 8%) to prepare nutritive breads. Breads were developed and organoleptic evaluations were performed to find out the most appropriate level o
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