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June 1, 2024International Journal of Research Publication and ReviewsOpen Access

The Addition Effect of Spirulina Platensis on the Physco-chemical and Hedonic Properties of Gluten-Free Cookies Based on Mocaf and Sorghum Composite Flour

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HPHega Bintang Pratama PutraDADania Rahma AnandiniZAZahra Amani

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Cite This Study

Putra et al. (2024) studied this question.

synapsesocial.com/papers/68e66dccb6db6435875f8fa8https://doi.org/10.55248/gengpi.5.0624.1428
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fortification of Iranian Traditional Cookies with Spirulina platensis2015 · 46 citations
  2. 2Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children2019 · 28 citations