BANTEA-ZAGAREANU, Valentina; GUREV, Angela; DRAGANCEA, Veronica; DODON, Adelina
(Technical University of Moldova, 2021)
The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour ...