Table 2 “Crostini” recipes (%, w/w). Control (without A. platensis F&M-C256 incorporation) (C) and “crostini” enriched with 2% (Ap 2), 6% (Ap 6) and 10% (Ap 10) (w/w) A. platensis F&M-C256 biomass.

From: Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Ingredients

C

Ap 2

Ap 6

Ap 10

Sourdough

25

25

25

25

Wheat flour

47

45

41

37

Water

17

17

17

17

Extra virgin olive oil

10

10

10

10

Salt

1

1

1

1

A. platensis F&M-C256

0

2

6

10

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