Ashraf Gaber Mohamed
Department of Dairy Science, National Research Centre, Dokki, Giza, Egypt
Baraka Abo El-Yazeed Abd El-Salam
Department of Dairy Research, Food Technology Research Institute, Agricultural Research Centre, 9 El-Gamaa Street, Giza, Egypt
LiveDNA: 20.30743
Walid Abd El-Motaal Gafour
Department of Dairy Research, Food Technology Research Institute, Agricultural Research Centre, 9 El-Gamaa Street, Giza, Egypt
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How to cite this article
Ashraf Gaber Mohamed, Baraka Abo El-Yazeed Abd El-Salam and Walid Abd El-Motaal Gafour, 2020. Quality Characteristics of Processed Cheese Fortified with Spirulina Powder. Pakistan Journal of Biological Sciences, 23: 533-541.
DOI: 10.3923/pjbs.2020.533.541
URL: https://scialert.net/abstract/?doi=pjbs.2020.533.541
DOI: 10.3923/pjbs.2020.533.541
URL: https://scialert.net/abstract/?doi=pjbs.2020.533.541