Open AccessEffect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese
Author(s) -
Mounir Mohamad Tohamy,
Hamdy A. Shaaban,
Mona A. Ali,
A.M. Hasanain
Publication year - 2018
Publication title -
journal of biological sciences
Language(s) - English
Resource type - Journals
eISSN - 1812-5719
pISSN - 1727-3048
DOI - 10.3923/jbs.2019.84.91
Subject(s) - spirulina (dietary supplement) , food science , rheology , chemistry , sensory system , biology , materials science , organic chemistry , raw material , neuroscience , composite material
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