Open AccessThe nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification
Author(s) -
Hadiyanto Hadiyanto,
M Shidiq Harramatan Aziz,
F.A. Joelyna,
AN Sa’adah,
Putra,
Abdullah Malik Islam Filardli,
Heri Sutanto,
Meiny Suzery
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1295/1/012036
Subject(s) - organoleptic , spirulina (dietary supplement) , phycocyanin , food science , fortification , chemistry , swelling , materials science , biology , composite material , raw material , cyanobacteria , organic chemistry , bacteria , genetics