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Effect of Spirulina platensis on the content values of wheat bread — Europe PMC PMID:41866394

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41866394
DOI: 10.1038/s41598-[numero omesso]-y
License (as archived): solo-consultazione
Archived: 2026-11-04T02:51:33.307Z
SHA-256 of the archived text: e18224eaa6200b097d0c87f5a758c77d64b42290a70ce91f25554d821bc3faa9
Stable URL of this page: https://metraipolis.com/documento/dc_251cd7deba2d

How to cite

Effect of Spirulina platensis on the content values of wheat bread — Europe PMC PMID:41866394 — Europe PMC (en), https://europepmc.org/article/MED/41866394 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_251cd7deba2d (Metraipolis archive dc_251cd7deba2d, sha256 e18224eaa6200b097d0c87f5a758c77d64b42290a70ce91f25554d821bc3faa9)

BibTeX

@misc{dc251cd7deba2d,
  title = {Effect of Spirulina platensis on the content values of wheat bread — Europe PMC PMID:41866394},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41866394},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_251cd7deba2d; sha256 e18224eaa6200b097d0c87f5a758c77d64b42290a70ce91f25554d821bc3faa9},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41866394. Agents can read the archived copy with the MCP tool read_document.