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Journal: Phycology, 2025
Volume: 5
Number: 7
7
Article: Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters
Authors: by Mounir EL Boujamaai, Imane Brahimi, Meryem Benyamane, Nouhaila Belasla, João Miguel Rocha, Faouzi Errachidi and Abdellah Zinedine
Link: https://www.mdpi.com/2673-9410/5/1/7

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