M.M. Tohamy
Department of Dairy Science, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
Hamdy A. Shaaban
Department of Chemistry of Flavour and Aroma, NRC, 33 El Bohouth St. Dokki, P.O. Box 12622, Dokki, Cairo, Egypt
LiveDNA: 20.16477
M.A. Ali
Department of Dairy Science, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
A.M. Hasanain
Department of Dairy Science, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt
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How to cite this article
M.M. Tohamy, Hamdy A. Shaaban, M.A. Ali and A.M. Hasanain, 2019. Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese. Journal of Biological Sciences, 19: 84-91.
DOI: 10.3923/jbs.2019.84.91
URL: https://scialert.net/abstract/?doi=jbs.2019.84.91
DOI: 10.3923/jbs.2019.84.91
URL: https://scialert.net/abstract/?doi=jbs.2019.84.91