Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried Spirulina (Arthrospira Platensis)
Bchir, B.; Felfoul, I.; Bouaziz, M.A.et al.
2019 • In International Food Research Journal, 26 (5), p. 1565-1576
Fresh spirulina, Yoghurt; Physicochemical; Sensory properties; Principal component analysis
Disciplines :
Food science
Author, co-author :
Bchir, B.
Felfoul, I.
Bouaziz, M.A.
Gharred, T.
Yaich, H.
Noumi, E.
Snoussi, M.
Bejaoui, H.
Kenzali, Y.
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH
Attia, H.
Language :
English
Title :
Investigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried Spirulina (Arthrospira Platensis)
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