FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (12): 33-35.

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 LIU  Li-Li, TIAN  Qiang   

  • Online:1998-12-15 Published:2011-12-13

Abstract: A novel green bread has been made in double fermentation process, in which spirulina has been used as a new food source. The optimal composition is: 2g spirulina, 289 white sugar and 6g milk powder are added into 2009 wheat flour, PH keeps natural.

Key words: Spirulina, New food source, Green bread