EL Boujamaai, M.; Brahimi, I.; Benyamane, M.; Belasla, N.; Rocha, J.M.; Errachidi, F.; Zinedine, A.
Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters. Phycology 2025, 5, 7.
https://doi.org/10.3390/phycology5010007
AMA Style
EL Boujamaai M, Brahimi I, Benyamane M, Belasla N, Rocha JM, Errachidi F, Zinedine A.
Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters. Phycology. 2025; 5(1):7.
https://doi.org/10.3390/phycology5010007
Chicago/Turabian Style
EL Boujamaai, Mounir, Imane Brahimi, Meryem Benyamane, Nouhaila Belasla, João Miguel Rocha, Faouzi Errachidi, and Abdellah Zinedine.
2025. "Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters" Phycology 5, no. 1: 7.
https://doi.org/10.3390/phycology5010007
APA Style
EL Boujamaai, M., Brahimi, I., Benyamane, M., Belasla, N., Rocha, J. M., Errachidi, F., & Zinedine, A.
(2025). Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters. Phycology, 5(1), 7.
https://doi.org/10.3390/phycology5010007
