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December 15, 2018Journal of Biological SciencesOpen Access

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

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Authors

MTMounir Mohamad TohamyHSHamdy A. ShaabanNational Research CentreMAMona AliAl-Azhar University

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Tohamy et al. (2018) studied this question.

synapsesocial.com/papers/6a92c0ba7c43ac08d662449ehttps://doi.org/10.3923/jbs.2019.84.91
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  4. 4Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein1989 · 152 citations
  5. 5Two new flavonoids and other constituents in licorice root. Their relative astringency and radical scavenging effects.1988 · 1,503 citations