Citation to this article as recorded by
Mohamed, A.G., B.A.E.Y.A. El-Salam and W.A.E.M. Gafour, 2020. Quality characteristics of processed cheese fortified with Spirulina powder. Pak. J. Biol. Sci., 23: 533-541. CrossRefDirect Link |
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