Research Article
Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese
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
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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