Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread

Chochkov, Rosen M., Zlateva, Denka Yordanova, Stefanova, Dana Asenova . Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread. Kiev: National University of Food Technologies, 2020, pp. 145-157, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen M., Zlateva, Denka Yordanova, Stefanova, Dana Asenova (2020) Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread, Kiev: National University of Food Technologies, pp. 145-157, ISSN 2304-974X (print) ; 2313-5891 (online)