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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