Journal of Food Processing and Preservation· 2021Q2
Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of Spirulina platensis
- 22citations
- Q2SCImago
- 2021year
Short summary
Yoghurt produced with 0.5% Spirulina platensis extract achieved the highest sensory preference score, with protein content increasing to 29.25 g/100 g DM.
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