Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture Camilly Fratelli 1 ,2 , Maria Cristiana Nunes 3 ,4 , Veridiana Vera De Rosso 5 , Anabela Raymundo 3 and Anna Rafaela Cavalcante Braga 6 ,7 * 1 Department of Physiology, Escola Paulista de Medicina (EPM), Universidade Federal de São Paulo, São Paulo, Brazil, 2 Department of Nutrition, Universidade Metropolitana de Santos (UNIMES), Santos,...