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PDF) Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition
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Full article: Taxonomic revision of commercially used Arthrospira (Cyanobacteria) strains: a polyphasic approach
Full article: Phenotypic analysis of Arthrospira (Spirulina) strains (cyanobacteria)
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Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition | Scientific Reports
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