Effect of Spirulina Biomass Fortification for Biscuits and Chocolates
Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platen...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2204 |
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