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July 27, 2023FoodsOpen Access

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

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Authors

MGMonika GarbowskaABAnna Berthold‐PlutaLSLidia Stasiak-Różańska

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Cite This Study

Garbowska et al. (2023) studied this question.

synapsesocial.com/papers/6a9965a9aa63da60ef78e479https://doi.org/10.3390/foods12152862
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  1. 1Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese2018 · 10 citations
  2. 2Protective effect of young green barley leaf (Hordeum vulgare L.) on restraint stress-induced decrease in hippocampal brain-derived neurotrophic factor in mice2015 · 26 citations
  3. 3The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)2022 · 60 citations