IOP Conference Series Materials Science and Engineering· 2018
Improvement the Yoghurt Nutritional Value, Organoleptic Properties and Preferences by Spirulina (Spirulina platensis) Supplementation
- 4citations
- 2018year
Short summary
Supplementing yoghurt with 1% Spirulina platensis increased protein content and imparted an attractive blue color, while fat content slightly decreased compared to control.
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Renewable Energy, Sustainability and the EnvironmentEnergy