Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

HA Ismail, TH El-Sawah, M Ayyash… - … Journal of Food …, 2023 - Taylor & Francis
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …
被引用次数：6 相关文章

Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

HA Ismail, H Talaat, M Ayyash, B Adhikari… - International Journal of …, 2023 - agris.fao.org
ABSTRACTThe microalga Spirulina platensis is recognized for its high nutritional value,
particularly in terms of protein and bioactive compounds, and can be used to produce …

Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

HA Ismail, H Talaat, M Ayyash… - … Journal of Food …, 2023 - research.uaeu.ac.ae
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …

Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

HA Ismail, H Talaat, M Ayyash… - … Journal of Food …, 2023 - nchr.elsevierpure.com
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …

Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

H Ismail, T El-Sawah, M Ayyash… - … Journal of Food …, 2023 - researchrepository.rmit.edu.au
Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical,
sensory, and microbiological properties - RMIT University Logo image Limit search to: New …
[PDF] researchgate.net

[PDF][PDF] Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

HA Ismail, H Talaat, M Ayyash, B Adhikari… - … JOURNAL OF FOOD …, 2023 - researchgate.net
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …

Functionalization of ricotta cheese with powder of Spirulina platensis: physicochemical, sensory, and microbiological properties.

HA Ismail, TH El-Sawah, M Ayyash, B Adhikari… - 2023 - cabidigitallibrary.org
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …
[PDF] researchgate.net

[PDF][PDF] Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties

HA Ismail, H Talaat, M Ayyash, B Adhikari… - … JOURNAL OF FOOD …, 2023 - researchgate.net
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …