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Cited article:

The effect of the addition of Chlorella and Spirulina powder in the physicochemical properties and sensory acceptance of dried noodles substitute with mocaf flour

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BIO Web of Conferences 98 06010 (2024)
https://doi.org/10.1051/bioconf/20249806010

Impact of Chlorella vulgaris biomass substitution on in vitro bioaccessibility of cookies

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European Food Science and Engineering 5 (2) 44 (2024)
https://doi.org/10.55147/efse.1487284