Physical and Chemical Properties of Spirulina platensis Added Yoghurts in Different Concentrations | Zendy

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Physical and Chemical Properties of Spirulina platensis Added Yoghurts in Different Concentrations

Author(s) -

Sümeyra Aydemir,

Zübeyde Öner

Publication year - 2020

Publication title -

süleyman demirel üniversitesi fen bilimleri enstitüsü dergisi/süleyman demirel üniversitesi fen bilimleri enstitüsü dergisi

Language(s) - English

Resource type - Journals

eISSN - 1308-6529

pISSN - 1300-7688

DOI - 10.19113/sdufenbed.534480

Subject(s) - spirulina (dietary supplement) , food science , streptococcus thermophilus , chemistry , lactobacillus , biology , fermentation , raw material , organic chemistry

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