# Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles

> Research article (Food Hydrocolloids, 2024) · cited 22× · AI/ML

**Wikidata**: [openalex:W4405284531](https://www.wikidata.org/wiki/openalex:W4405284531)  
**Source**: https://4ort.xyz/entity/effect-of-spirulina-platensis-on-the-structure-and-aggregation-of-gluten-proteins-to-improve-texture-and-physiochemical-